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5 from 2 votes

Vegan Delight

Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 640kcal

Ingredients

  • ½ cup white rice
  • ½ zucchini
  • 4 mushrooms
  • 1 onion
  • 1 bell pepper, green
  • ½ cup sweet corn (drained and rinsed)
  • 2 tbsp fajita spice mix (or 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika and ¼ tsp salt)
  • 1 cup black beans (drained and rinsed)

For the salsa:

For the Pico de Gallo de Mango:

  • 1 avocado
  • 1 red onion
  • 3 tomato
  • 1 mango
  • ½ lime (juiced)
  • salt to taste
  • a few leaves cilantro/coriander, fresh

Optional

  • 1 chili pepper

Instructions

  • Cook the white rice according to package instructions.
  • Chop the zucchini, mushroomsonion and green bell pepper into thin slices and grab the corn. Fry them in oil on medium heat for about 12 minutes, adding a little fajita spice mix. If you don’t have a spice mix to hand simply add 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika and ¼ tsp salt. Add 1 cup rinsed and drained black beans after about five minutes.
  • Grab some salsa! If you don’t have any, it’s very simple to make. Dice a small onion and a clove of garlic. If you like it spicy, chop a chili pepper up too. Throw it all in a bowl, add a tin of chopped tomatoes, 2 tbsp dried basil, 2 tbsp dried parsley, ½ tsp salt and ½ tsp pepper. Give it all a good stir. Use fresh herbs if you have them, of course.
  • Time for Pico de Gallo de Mango. Peel an avocado then mash the flesh in a bowl. Finely dice a small onion and cut three medium tomatoes and a mango into small cubes (here’s the easiest way to peel a mango). Off it goes to the bowl as well. Season with ½ a lime’s juice, salt and a few chopped cilantro leaves.
  • Arrange everything in a bowl, adding the Pico de Gallo and salsa sauce over the top with some crispy salad on the side. Done!

Nutrition

Calories: 640kcal | Carbohydrates: 112g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Sodium: 748mg | Potassium: 2137mg | Fiber: 23g | Sugar: 30g | Vitamin A: 3210IU | Vitamin C: 177.1mg | Calcium: 140mg | Iron: 4.6mg