Mexican Bowl… Just Bowls

Ingredients:

  • 300 grams of brown rice and buckwheat (although just rice, or even white rice, would have been fine)
  • Half a tin of refried beans
  • Soya mince
  • Half an onion`
  • 2-3 small sweet peppers
  • 1 chestnut mushroom
  • Taco seasoning
  • Sweetcorn
  • Kidney beans
  • Aubergine or eggplant, depending on where you are
  • Black pepper & salt
  • Lemon juice
  • 1 large spring onion
  • Salsa

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 – 30 minutes

Nutritional value per serving:

  • Calories, kcal
  • Fat, g
  • Saturates, g
  • Carbs, g
  • Sugars, g
  • Fibre, g
  • Protein, g
  • Sodium, g

Method:

  • First of all, pop the rice and buckwheat in a pan and simmer with water for 8-10 minutes
  • Whilst the rice and buckwheat are cooking, chop half an onion and the chestnut mushroom finely then sauté with some pepper and salt in a non-stick frying pan. Also, chop the spring onion and sweet peppers the set aside
  • Prepare the soya mince as per the instructions and add this to the sautéed onions and mushroom, then add the taco seasoning. Keep checking on and stirring the mixture until well combined and cooked thoroughly, then set aside
  • Warm up the refined beans in a pan adding some kidney beans for extra texture until cooked thoroughly
  • Fry the aubergine in the pan used to cook the soya mince mixture so that it has a nice spice to it
  • When everything is cooked, it’s time to assemble the bowls. Add the rice first with a little squirt of lemon and then add the toppings and arrange however you wish. I also added some sprouting quinoa to mine as well.

Vegan Mexican Bowl with loads of veggies

 

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