Vegan Delight
Servings: 2 bowls
Calories: 572kcal
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Ingredients
- ½ cup (100 g) white rice
- ½ zucchini
- 4 mushrooms
- 1 red onion
- 1 bell pepper, green
- ½ cup (80 g) sweet corn (drained and rinsed)
- 1 tsp olive oil
- 2 tbsp fajita spice mix (or 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika and ¼ tsp salt)
- 1 cup (180 g) black beans (drained and rinsed)
- 1 handful baby leaf salad
For the salsa:
- ½ can tomatoes, diced
- 1 tbsp basil, dried
- 1 tbsp parsley, dried
- ½ tsp (0.5 tsp) salt
- ½ tsp (0.5 tsp) black pepper
For the Pico de Gallo de Mango:
- ½ avocado
- ½ red onion
- ½ 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, mushrooms, onion and green bell pepper into thin slices and add 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 the rinsed and drained black beans after about five minutes.
- Grab some salsa! If you don’t have any, it’s very simple to make. If you like it spicy, chop a chili pepper up. Throw it all in a bowl, add chopped tomatoes, dried basil, dried parsley, salt and 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 the onion and cut a mango into small cubes. Off it goes to the bowl as well. Season with 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: 572kcal | Carbohydrates: 105g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Sodium: 763mg | Potassium: 1813mg | Fiber: 22g | Sugar: 21g | Vitamin A: 5432IU | Vitamin C: 144mg | Calcium: 194mg | Iron: 8mg