Vegan Mexican Bowl
Fluffy rice topped with a smoky skillet of peppers, onion, black beans, corn and tomatoes. Finished with creamy avocado, fresh cilantro and a squeeze of lime.
Follow the steps below to cook the desired recipe
1. Rinse the rice under cold water until it runs clear, then put it in a saucepan with the water and a pinch of salt. Bring to a boil, cover, reduce the heat to low and cook for 15–18 minutes until the water is absorbed.
2. Meanwhile, slice the bell pepper and onion. Drain and rinse the black beans.
3. Heat the oil in a large skillet over medium heat. Cook the onion and pepper for 5–7 minutes, stirring now and then, until soft and lightly browned.
4. Stir in the cumin and chili powder and cook for 30 seconds until fragrant.
5. Add the corn, black beans and diced tomatoes with their juice, and season with salt.
6. Simmer over medium-low heat for 6–8 minutes, stirring occasionally, until the beans are hot and the sauce has thickened slightly.
7. Fluff the rice with a fork and divide it among four bowls, then spoon the vegetable and bean mixture on top.
8. Halve, pit and slice the avocado, chop the cilantro and cut the lime into wedges. Top each bowl with avocado and cilantro, add a squeeze of lime and hot sauce to taste, and serve warm.
185 g long-grain rice
480 ml water
1 bell pepper
1 onion
150 g corn kernels
1 can black beans (400 g), drained and rinsed
1 can diced tomatoes (400 g)
1 tsp ground cumin
1 tsp chili powder
salt
2 tbsp vegetable oil
1 avocado
1 handful fresh cilantro
1 lime
2 tsp hot sauce
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35
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75
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