Mexican Bowl

I’m about a month into being a week day vegetarian and it’s going…okay. There have been a few slip ups, mainly when hungover, what can I say? Sausage rolls and chicken subways are GREAT hangover food. I set out with the intention of being a bit healthier (sort of working), saving money (definitely not working) and trying different recipes.

Trying new recipes has been a bit hit and miss; the misses have mostly involved tofu and hits mostly involved cheese (good rule of thumb for life). This recipe actually includes neither but was knocked up quickly after a driving lesson one day and has remained a staple. It’s very loosely based on Deliciously Ella’s Mexican Bowl but without wanky things like cashew cream…
mexican-bowl-1
Ingredients for 2 Bowls
Handful of cherry tomatoes
1 large red onion
Small bunch of coriander
2 limes
Tin of black beans
Tin of sweetcorn (mine was around 250g drained)
Chipotle paste
Jalapenos
A few spring onions
1 avocado
Pouch of quinoa (or similar grain. A microwave pouch because, y’know, lazy)
Salad leaves if you’ve got any knocking around

The Black Bean Salsa
Quarter your cherry tomatoes, finely dice half the red onion and finely chop half the coriander. Mix together with half the tin of black beans (drained), the juice of 1 of the limes and season. If you can, try and do the salsa 30-60 mins beforehand as the extra time means the lime juice pickles the red onion a bit, but no worries if not, it’s still tasty eaten straight away.

The Guacamole
Mash the avocado with the juice of the second lime, roughly chop the other half of the coriander and mix this in. Grate the other half of the red onion and mix this through then season.

The Corn
Finely slice the spring onions, fry lightly then add the sweetcorn & 1 tsp of the chipotle paste. Cook through for 5 mins.

Quinoa
Microwave duh.

To put everything together, divide between the 2 plates and add some finely chopped jalapenos on top – voila.

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