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PREP 5 MIN · COOK NONE
DF · EF · GF · NS · VE · V
INGREDIENTS
SERVINGS 2

  • 23 cup (130g) brown rice rinsed
  • 13 cups (330ml) water
  • 12 tsp salt
  • 1 can of black beans (14 oz can) drained & rinsed
  • 1 tsp olive oil
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • salt & pepper, to taste
  • 12 red bell pepper deseeded & sliced
  • 30g whole almonds (roasted) roughly chopped
  • 4 sprigs of fresh cilantro
  • 12 lime cut in wedges
  • Guacamole:
  • 12 avocado mashed
  • 1 medium tomato diced
  • 14 red onion diced
  • 14 bunch of fresh cilantro (3 oz bunch) finely chopped
  • 1 tbs lime juice
  • 1 tsp ground cumin
METHOD
This method is based on 2 servings
  1. Preheat oven to 355°F and line a baking sheet with baking paper.

     

  2. Place rice, water and salt in a saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.

     

  3. Whilst rice is cooking, combine beans with oil in a baking dish, mix well to coat. Add spices, season with salt and pepper and toss to evenly coat in spices. Bake for 20-25 minutes, or until crispy. 

     

  4. At the same time, scatter bell pepper over baking sheet and bake for 20 minutes.

     

  5. To make the guacamole, combine all ingredients in a bowl, season with salt and pepper and set aside.

     

  6. Once everything has cooked through, it’s time to build your bowl. Divide rice between bowls, add beans, bell pepper and guacamole. Top with almonds, cilantro sprigs and squeeze over lime to serve.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2588
Energy (cals) 618
Protein 21.3g
Fat 22.9g
Sat. Fat 3.4g
Carbs 71.5g
Sugar 7.7g
Fiber 19.2g
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