Mexican Black Bean Buddha Bowl
Zesty & fresh, perfect for lunch or a starter. Serves 2, easily scaled up
1 spring onion, thinly sliced
1 garlic clove, thinly sliced
1 tsp cumin seeds
Pinch dried chilli flakes
400g tin black beans, drained & rinsed
200ml vegetable stock
140g brown rice
Small handful fresh coriander, finely chopped
½ red pepper, thinly sliced
2 vine tomatoes, diced
½ tin sweetcorn, drained and rinsed
½ avocado, chopped
Salt and freshly ground pepper
Heat a dash of olive oil in a saucepan over a medium heat. Add spring onion, garlic & spices and cook 1-2 mins. Add beans, stock and bring to the boil. Reduce heat simmer for 25 mins stirring occasionally.
Cook rice then stir in coriander and the juice of ½ the lime and season.
Serve beans on top of rice with the pepper, tomatoes and sweetcorn with avocado and a lime wedge on the side.