MEXICAN BOWL

SERVES 3 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 746

  P: 48g

  C: 99g

  F: 18g

INGREDIENTS

Vegan “mince” mix

• 1 cup Textured Vegetable Protein (TVP)

• 1/2 red onion, finely chopped

• 2 cloves garlic, crushed

• 1 tin red kidney beans

• 2 tsp mexican spice

• 1 x 400g tin tomatoes

To assemble

• 3/4 cup dry white rice, cooked

• 1/2 - 1 cup frozen corn, cooked

• 1 cucumber, cubed

• 1 tomato, chopped

• 1 avocado, sliced or mashed

• Jalapeños

• Optional vegan plain/greek/coconut yogurt

• Salsa

• Fresh coriander, chopped

• Lime

METHOD

1. Start by placing the TVP in 1 cup of boiling water to rehydrate it, and set to the side until all the moisture is absorbed.

2. Cook the rice according to packet instructions. I personally cook rice on the stovetop using 1:2 ratio of rice to water which takes approximately 10 - 15 minutes.

3. While the rice is cooking, in a pan sauté the onion and garlic in extra virgin olive oil or a splash of water until translucent and fragrant.

4. Add in the rehydrated TVP, kidney beans, tin tomato, Mexican spice mix, adding extra water as necessary. Leave to simmer over medium heat for 10 minutes, stirring occasionally to prevent any sticking.

5. Once the rice and Mexican mix are cooked, assemble in a bowl along with the corn, chopped cucumber and tomatoes. Top with salsa, jalapeños, vegan sour cream or Greek yogurt, coriander and a squeeze of lime - Enjoy!