THE BELLE HOUSE FIESTA BOWL
===========================

Description:
Get ready to turn any weeknight dinner into a vibrant celebration with our
signature Belle House Fiesta Bowl! This isn't just a meal; it's a symphony of
textures and tastes, designed to be as nourishing as it is delicious.

Prep Time: 25 minutes
Cook Time: 30 minutes
Yields: 4 servings

--- INGREDIENTS ---
- For the Bowl:
- 1 cup uncooked Quinoa
- 1/2 cup uncooked Barley
- Optional: 1/2 cup uncooked White or Brown Rice
- 1 (15-ounce) can Black Beans, rinsed and drained
- 2 colorful Bell Peppers (such as red, yellow, or orange), sliced
- 1 medium Onion, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Onion Powder
- Salt and Black Pepper to taste
- 2 medium Tomatoes, chopped
- Optional: Fresh Cilantro, chopped, for garnish
- For the Oil-Free Avocado-Lime Dressing:
- 2 ripe Avocados
- 1/4 cup fresh Lime Juice (from about 2 limes)
- 1/4 cup Water, plus more as needed for consistency
- 1/2 teaspoon Cumin
- 1/2 teaspoon Chili powder
- Salt and Black Pepper to taste

--- INSTRUCTIONS ---
1. Cook the grains: Combine quinoa, barley, and optional rice (if using) in your
   Instant Pot or on the stovetop according to package directions. Once cooked,
   fluff with a fork.
2. Prepare the Fajita Veggies: While the grains are cooking, heat a large non-stick
   skillet over medium-high heat. Add the sliced bell peppers, onion, and minced
   garlic. Add a splash of water or vegetable broth to prevent sticking. Sauté,
   stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
   Stir in the cumin, chili powder, smoked paprika, onion powder, salt, and pepper
   and cook for another 1-2 minutes until fragrant.
3. Roast the Tomatoes: Preheat your oven (or air fryer, if you prefer) to 400°F
   (200°C). Toss the chopped tomatoes with a pinch of garlic powder, salt, and
   pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes,
   or until slightly softened and beginning to caramelize.
4. Make the Dressing: In a blender, combine the ripe avocados, lime juice, water,
   cumin, chili powder, salt, and pepper. Blend until completely smooth and creamy.
   Add more water, a tablespoon at a time, if needed to reach your desired
   drizzling consistency. Taste and adjust seasonings as needed.
5. Assemble the Bowls: Divide the cooked grains among four bowls. Top each bowl
   with a generous portion of the black beans, sautéed fajita veggies, and roasted
   tomatoes.
6. Drizzle each bowl generously with the oil-free avocado-lime dressing. Garnish
   with fresh cilantro if desired

--- CHEF'S NOTES ---
This bowl is entirely oil-free and easily adaptable to your liking. Feel free to
add other veggies you have on hand! The cilantro is optional.
Assumptions:
Recipe made oil-free as per usual.
Estimated nutritional information is based on standard ingredient data.