Spicy Mexican Brown Rice Bowl
PREP 5 MIN•COOK 5 MIN
DF
EF
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Number of servings
2
1⁄2 cup (80g) pre-cooked brown rice
1 tin of black beans (400g tin) drained & rinsed
1 tbs tomato paste
2 tbs nutritional yeast
1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or more to taste
1 lime juiced
salt & pepper, to taste
1⁄4 cup (60g) Greek yogurt (or dairy-free alternative) to serve
Salad
125g cherry tomatoes halved or quartered
1⁄2 avocado (medium, 240g) diced
1⁄4 red onion diced
4 sprigs of fresh coriander roughly chopped
Combine rice, beans, tomato paste and spice in a small saucepan and gently heat for a few minutes (or microwave) to warm through. Squeeze over half the lime and adjust seasoning.
To make salad, toss tomatoes, avocado, remaining lime juice, onion and coriander and season with salt and pepper.
Serve salad with warm beans topped with yogurt.
Energy (kJ)
1434 kJ / 343 cals
Protein
17.2 g
Fat
10.7 g
Sat. Fat
3.1 g
Carbs
34.6 g
Sugar
7.8 g
Fiber
18.2 g
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