RecipesVegetarian and Vegetables

Mexican Bowl with Avocado Salsa – plant based recipe

A delicious plant-based dish from Millie Gardner's ebook Hot N Spicy

Vegan
Vegetarian
Mexican Bowl with Avocado Salsa – plant based recipe
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Ingredients

For the Avocado Salsa
  • 1 Ripe avocado
  • 1 tsp Olive oil
  • Fresh Coriander (optional)
  • 1/4 lime, juiced
  • 4-5 Cherry tomatoes
  • 1/2 Red onion, finely chopped
  • Salt & Pepper
  • 1/4 tsp Chilli flakes
For the Mexican bowl
  • 2 x 400g tins Black beans
  • 1 Red onion, chopped
  • 1 tin Sweetcorn
  • 2 Avocados
  • 1 Tomato, chopped
  • 2 Red bell pepper
  • a handful Fresh coriander
  • 1 tbsp Vegetable oil
  • 1/4 lime, juiced
  • 400g Long grain rice
  • 1/4 tsp Chilli flakes
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Ground cumin
  • 1/4 tsp Ground coriander

A delicious plant-based dish from Millie Gardner’s ebook Hot N Spicy

Method

01
Avocado Salsa:
02
1. Smash up avocado with fork in small bowl2. Add in chopped coriander, lime juice, tomatoes, onion, salt, pepper and chilli flakes3. Stir until all ingredients are mixed together
03
Onions and Bell Peppers:
04
1. In pan, sauté chopped onions and peppers in vegetable oil on medium heat.2. Add in chilli flakes, cumin, coriander and stir.3. Let cook until onions are translucent and both veggies are soft.
05
Beans and Corn:
06
1. Drain beans and corn, then rinse with water.2. Place beans in pan on low-medium heat and cover with lid. Leave for approx. 3-5 min to heat through3. Turn down heat to low, add smoked paprika then stir and return lid- leave for another 2 min4. Add corn to pan, cover with lid again and continue to let heat until other components of the dish are ready to be served.
07
Rice:
08
1. On high heat, place rice in pot and cover with twice as much water.2. Cook until water has been absorbed and the rice in soft and fluffy- approx 16-18 minutes.