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Mexican Bowl

Servings: 1

Ingredients

Directions

Tips

  • ⅝ cup of corn

  • ½ cup quinoa, rinsed and drained

  • 1 cup of water

  • 1 tsp turmeric

  • 1 tbsp olive oil

  • 14 oz black beans, rinsed and drained

  • For the salsa

  • 1 lime

  • 2½ Tomatoes, diced 

  • ½ Small red onion, sliced

  • ½ bell pepper, diced

  • To serve

  • 1 lime

  • 2½ Tomatoes, diced 

  • ½ Small red onion, sliced

  • ½ bell pepper, diced

  • Place a medium-sized pot of water on the stove. Once the water is boiling, carefully place the corn in the water to cook for about 5 minutes.

  • Place the rinsed quinoa and cover with 1 cup of water in a separate pot, leave uncovered to simmer until the quinoa is cooked, and the water has evaporated. This should take around 15 minutes. When the quinoa is cooked, mix through the turmeric powder and a sprinkle of salt.

  • When corn is cooked, drain and leave to cool slightly before using a sharp knife to remove the kernels from the stalk.

  • Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the black beans and gently heat.

  • In a small bowl, place the diced tomatoes, bell pepper and red onion. Squeeze 1/2 of the lime. Mix to combine.

  • Serve between 2 bowls. Plate up the quinoa, corn, black beans and tomato salsa. Place the avocado on top and sprinkle some sesame seeds, pepitas and fresh parsley. Squeeze the remaining lime over the bowl.

  • You can swap any of the animal-based protein options for:1 cup lentils, chickpeas or beans (or a mix) or 100 g of tempeh or 150 g tofu (1-2 times a week); per serve.

  • Add 90-120 g (raw) of your favourite animal protein per serve or choose from the following:2 eggs (for vegetarians) or 100 g of tempeh or 150 g tofu (1-2 times a week); serve.