I am not going to beat around the bush here. I love Mexican food. It’s so fresh, simple, easy to prepare and most importantly: DELISH.
Here is one of my new favourite dinners to make lately. At first sight it does look like it has loads of elements to it, but, take it from a lazy cook: it is SO darn easy. The perfect meal to fool unexpected dinner guests 😉
I also love taking any dish, simplifying the heck out of it, and creating a totally plant-based, whole food version that is just as yummy with the added bonus of making you feel amazing!
I hope you enjoy it as much as I do. Please leave a comment below and share it with your busy friends who need a simple, healthy meal to have on repeat at home.
Makes: 2 burrito bowls
Prep time: 10 minutes
Cook time: 30 minutes
1 cup brown rice, rinsed well
3 cups water
2 cups (250g) sweet corn kernels
½ teaspoon smoked paprika
1 ½ cups (220g) cooked or canned organic black beans, rinsed well
1 cup (200g) cherry tomatoes, diced
¾ cup (150g) capsicum (bell pepper), finely diced
2 tablespoons (20g) Spanish onion (red onion) finely diced
½ tablespoon coconut aminos (optional)
1 tablespoon fresh coriander, roughly chopped
a squeeze of fresh lime
1 medium, ripe avocado, stoned and mashed
1 tablespoon fresh lime juice
2 tablespoons nutritional yeast
2 tablespoons fresh coriander, roughly chopped (optional)
Combine rice and three cups of water in a saucepan. Bring to the boil, reduce heat and let simmer until all water is absorbed, stirring occasionally.
While you rice cooks, heat a non stick fry pan on high and add corn kernels and smoked paprika. Stir until slightly charred and cooked through. Remove from head and set aside.
Combine all salsa ingredients in a bowl, mixing well. Repeat this step for the guacamole.
When your rice is cooked through, assemble the bowl, top with a generous dollop of guacamole and sprinkle with nutritional yeast and fresh coriander.