VEGGIE MEXICANA BOWL
AUTHOR: JULIA TELLIDIS
Time: 30min Serves: 2
This couldn’t be more basic, a perfect example of how uncomplicated but delicious healthy meals can be! This bowl ticks all my boxes of a well balanced meal: high in protein from the black beans, good quality carbs from your brown rice and corn and good fats from the avocado & olive oil, whilst also getting a good dose of veggies in.
Ingredients: * serves 2
1/2 tin of black beans
1/2 cup corn (I used frozen organic)
Handful of tomatoes (I used cherry)
1 cup brown rice
1/2 red onion
1 medium avocado
1/2 tsp Paprika
1/2 tsp Chilli Powder
Step 1: make your brown rice. Place in a bowl
Step 2: Thaw your frozen corn on the pan with some olive oil and 1/4 tsp of paprika. Add it onto your brown rice
Step 3: Cut up as small as you can the capsicum, tomatoes and 3/4 of your onion and season with salt, pepper & 1/4 squeeze of lime juice. Add it to your bowl
Step 4: Drain and rinse the black beans, add to your bowl
Step 5: Mash your avocado in a bowl, adding leftover onion, 1/4 tsp paprika and 1/4 juice of lime, salt and pepper.
Drizzle with some olive oil for some extra good fats .