Mexican-inspired bowl

Name: Mexican-inspired bowl
Total time: 1 h
Yield: 6
Cuisine: mexican
Ingredients: 320 g brown rice; 1 corn on the cob; 1 red onion; 2 cloves of garlic; 1 fresh jalapeño or green chilli; 1 small red pepper; 1 small yellow pepper; 1 bunch of fresh coriander (30g); olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 stick of cinnamon; 1 x 400 g tin of quality plum tomatoes; 1 ripe avocado; 2 limes; extra virgin olive oil; 1 x 400 g tin of black beans; ½ teaspoon smoked paprika; natural yoghurt; hot chilli sauce; 6 wholemeal tortillas

Zingy, spicy & super-fresh

Vegetarianv

“Preparing several different elements, then bringing it all together in a big bowl of deliciousness gets a thumbs up from me every time. Once you’ve cracked this recipe, try inventing your own flavour extravaganza using the same principle. ”

Serves 6

Cooks In1 hour

DifficultyNot too tricky

Mexican Fruit Mains Healthy dinner ideas Healthy meals Healthy vegetarian recipes

Nutrition per serving

Calories 615 31%
Fat 14.4g 21%
Saturates 3.7g 19%
Sugars 8.9g 10%
Salt 1.3g 22%
Protein 15.9g 32%
Carbs 109.7g 42%
Fibre 11.1g -

Of an adult's reference intake

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Ingredients

320 g brown rice
1 corn on the cob
1 red onion
2 cloves of garlic
1 fresh jalapeño or green chilli
1 small red pepper
1 small yellow pepper
1 bunch of fresh coriander , (30g)
olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 stick of cinnamon
1 x 400 g tin of quality plum tomatoes
1 ripe avocado
2 limes
extra virgin olive oil
1 x 400 g tin of black beans
½ teaspoon smoked paprika
natural yoghurt
hot chilli sauce
6 wholemeal tortillas

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Method

Cook 320g of brown rice according to the packet instructions. Once cooked, drain, return to the pan and cover with a lid to keep warm.
Meanwhile, place a large dry frying pan over a medium heat. Once hot, add 1 corn on the cob and cook for around 10 minutes, or until blackened all over, turning occasionally.
Peel and roughly chop 1 red onion, then peel and finely slice 2 cloves of garlic, along with 1 jalapeño or green chilli. Deseed and roughly chop 1 small red and 1 small yellow pepper, then pick the leaves from 1 bunch of fresh coriander (30g), finely chopping the stalks.
Drizzle a good lug of olive oil into a large pan over a medium heat, add the garlic, chilli, peppers, coriander stalks, 1 teaspoon each of ground cumin and coriander, and 1 stick of cinnamon, then cook gently for 10 minutes, or until softened and just turning golden.
Transfer the corn to a board, and once cool enough to handle, stand the corn on its end and carefully trim away the kernels, then add to the veg pan.
Pour in 1 x 400g tin of plum tomatoes, breaking them up with a wooden spoon, then add half a tin’s worth of water. Bring to the boil, turn the heat down to low and simmer gently for 30 minutes, or until thickened and reduced.
Halve and destone 1 avocado, squeeze the flesh out onto a board, then season with a pinch of sea salt and black pepper. Add the juice from 1 lime, a drizzle of extra virgin olive oil, then chop and mix it all together and scrape into a bowl.
Return the corn pan to a high heat. Drain 1 x 400g tin of black beans in a sieve, then rinse with cold water and drain well. Once hot, add the beans and ½ a teaspoon of smoked paprika, then fry for 5 minutes, or until crispy and gnarly.
Divide everything between serving bowls, arranging in separate little piles.
To finish, add a dollop of natural yoghurt, scatter with coriander leaves, add a shake of hot chilli sauce and serve with the tortillas (serve warm, if you like) and wedges of lime for squeezing over. Mix up all the flavours, then tuck in.