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Five Yum Friday

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We love Mexican food! We’ve dreamt up loads of recipes from Burrito Samosas to Guacaroni but this Fajita Bowl might be our all time fave! We used our pal Derek Sarno’s famous mushroom pulling technique for the mushroom chicken, such a simple and effective technique!



Fajita Marinade

  • 3 tbsp olive oil
  • 2 garlic cloves
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 1 tsp cumin
  • ½ tsp hot chilli powder
  • 1 lime
  • Salt and pepper to taste

Fajita Vegetables

  • 1 red pepper
  • 1 green pepper
  • 1 red onion
  • 300g king oyster mushrooms


  • 1 large avocado
  • 6 cherry tomatoes
  • 1 spring onion
  • 1 small chilli
  • 1 lime
  • 10g coriander leaves
  • 1 Garlic clove

Sweet Bean Spicy Rice

  • 2 250g packets microwavable basmati rice
  • 1 400g can black beans
  • 1 200g tin sweetcorn
  • 1 large tomato
  • 2 spring onions
  • 20g coriander leaves
  • Tabasco sauce to taste
  • Salt and pepper to taste


  • 4 corn tortillas
  • Low fat olive oil spray
  • 100g iceberg lettuce
  • Salt and pepper to taste


  1. 1.

    Preheat oven to 180*C | Microplane | Mixing bowl | 2 baking trays lined with parchment

    First, make the Fajita Marinade | Peel and finely grate the garlic | Cut the lime in half and squeeze the juice into a mixing bowl | Add all the rest of the ingredients to the mixing bowl and mix with a fork to form a smooth marinade

    Now, prepare the Fajita Vegetables | Trim, halve, core and slice the peppers | Peel, halve and cut the onion into slices | Cut the caps off the mushrooms and slice | Pull the stems of the mushrooms with two forks until they’re well shredded | Add the mushrooms to the marinade and toss to coat (don’t use all the marinade as you need some for the rest of the veggies) | Transfer the marinated mushrooms to the baking tray, put the tray in the oven and roast for 10 minutes | While the mushrooms are in the oven, put the peppers and onions in the bowl and toss to cover in the marinade | Take the mushrooms out of the oven, add the peppers and onion to the tray, put the tray back in the oven and roast for a further 20 minutes

    Now make the guacamole | Halve, destone and scoop the flesh of the avocado out of the skin, put it in a bowl and mash with the back of a fork | Finely chop the cherry tomatoes | Trim and finely slice the spring onion | Trim, halve, deseed and dice the chilli | Halve the lime and squeeze into the bowl | Roughly chop the coriander | Add all the ingredients to the bowl and fold to combine

    Now prepare the rest of the fajita bowl | Cut the tortillas into 8 pieces (like a pizza) | Spread the slices out on the baking tray and spray with cooking spray on both sides | Put the tray in the oven and bake the slices for 5-10 minutes until crunchy | Drain, rinse and pat dry the black beans and sweetcorn | Cook the rice as instructed on the packet | Dice the large tomato | Trim and finely slice the spring onion | Roughly chop the coriander | Shred the lettuce

    Put the rice, black beans, sweetcorn, tomato, spring onions, coriander leaves in a bowl and fold to combine | Taste and season to perfection with salt, pepper and tabasco

    Remove the mushrooms, peppers and onions from the oven and stir to combine

    Now, build the Fajita Bowls | Add ¼ of the rice and bean mix to a serving bowl | Make a “crown” of tortilla chips around the side of the bowl | Sprinkle the lettuce over the rice and bean mix | Top the rice with ¼ of the Fajita Vegetables | Top the Fajita Vegetables with a dollop of guacamole | Repeat 3 times and serve!