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Our take on the traditional fajita using the same marinating spices and replacing the beef with roasted tenderstem broccoli.

Preparation time: 10 minutes

Cooking time: 30 minutes


Serves: 4 people

  • 300 g Broccoli
    or tender stem broccoli
  • 1 - Lime
  • 1 - Red Onion
  • 1 - Red Pepper
  • 8 - Soft Tacos
    or wholewheat wraps
  • 1 - SuperValu Avocado
For Marinade:
  • 0.4 tsp Cayenne Pepper
  • 1 tsp Ground Cumin
  • 1 - Lime
    juice of half
  • 1 tbsp Maple Syrup
    or liquid sweetener of choice
  • 1 pinch Pepper
  • 1 pinch Salt
  • 2 tbsp Soy Sauce
    or tamari
  • 2 tbsp SuperValu Olive Oil
  • 1 tsp SuperValu Smoked Paprika
For Salsa:
  • 0.4 tsp Chilli Powder
  • 1 clove Garlic
    or garlic granules
  • 1 tsp Ground Cumin
  • 1 - Lime
    juice of half
  • 4 g Maple Syrup
  • 1 pinch Pepper
  • 1 pinch Salt
  • 400 g SuperValu Chopped Tomatoes
  • 4 sprigs SuperValu Fresh Coriander


  1. Preheat the oven to 200C degrees.
  2. Chop broccoli into bite size pieces. Peel and finely chop the red onion into slices, cut the red pepper into thin strips. In a bowl add the broccoli, red onion and peppers and the ingredients for the marinade and coat the veg thoroughly. Transfer veg onto a baking tray and bake in the oven for 15 mins or until starting to char and crisp around the edges and the broccoli is soft. 
  3. Roughly chop the coriander. While the broccoli is roasting, make your salsa. In a bowl add the chopped tomatoes and the rest of the ingredients along with ½ the fresh coriander (keep the other ½ for garnish) and mix well,
  4. Remove the avocado from the skin using a spoon and slice the avocados into strips.
  5. Now time to layer up your fajitas; take the 8  fajitas/ small wrap and  spread an even amount of salsa on the base (almost like buttering bread). Add the charred pepper onions and broccoli, then another spoonful of salsa and a few slices of avocado and serve with a sprinkle of coriander through it.

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