Category: Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian
Cuisine: African, European, Italian/USA, Mexican Food, South African
Cooking Method: Stove Top
Yields:
2 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Mix Vegan and Mexican in a bowl and you have an explosion of flavours.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Rinse Brown Rice and add to small saucepan with 1 ¼ cups water. Bring to boil for 5 minutes then reduce to medium-low heat for 30 minutes or until rice is tender.
- 2. Combine spices for spice mix and set aside.
- 3. Remove core from Capsicum and slice thinly. Saute with Coconut Oil or water in large saucepan with half of spices. When the Capsicum has softened add Spinach to the saucepan to wilt. Remove from the heat and set aside the vegetables.
- 4. Drain the Black Beans and add to the saucepan with the rest of the spices. Saute for 5 minutes or until the water has evaporated. Set aside.
- 5. Boil the Corn Cob for 5 minutes then cut off Kernels. Dice the Tomato and mix with Corn in a small bowl.
- 6. Remove the flesh from the Avocado and mash flesh with the back of a fork.
- 7. Scoop the Brown Rice into two bowls. Top with Capsicum mix, Black Beans, Tomato and Corn Salsa and Avocado. Serve with Lime Juice, or as desired.
