Mexican Bowl

Beginner

40

minutes

For

1

servings

To the cook

Lara's passion for a healthy and sustainable diet is also reflected in her work as a self-employed nutritionist and food photographer. It is her passion to create new recipes, to prepare them tastily and to photograph them in a suitable setting. It fulfils her to inspire her fellow human beings to a varied and fresh way of eating with creative recipe combinations.

This goes in

  • 100 g planted.pulled Chimichurri
  • 60 g quinoa
  • 2 tbsp kidney beans (cooked, tinned)
  • 2 tbsp sweet corn (cooked, tinned)
  • ½ avocado
  • ½ lime
  • 5-6 cherry tomatoes

Topping

Ingredients

  • A few rings of red onion
  • Fresh parsley
  • Cayenne pepper, coarsely ground

Salsa

Ingredients

  • 75 g chopped tomatoes
  • 10 g tomato paste
  • 1 small onion, chopped
  • 1 clove of garlic, pressed
  • 3 cherry tomatoes
  • 1 green jalapeño
  • Salt, pepper, smoked paprika, cayenne pepper

Preparation

  1. Cook the quinoa according to the cooking instructions  
  2. Meanwhile, heat a frying pan with a little oil and fry the planted.pulled chimichurri on medium heat. Reduce the heat after 5-6 minutes.  
  3. Cut the avocado into strips and halve the cherry tomatoes. Remove the kidney beans and corn from the can and rinse briefly under cold water and drain.  
  4. Arrange all the ingredients for the bowl one after the other and spread the salsa on top.  
  5. Garnish with some onion slices, cherry tomatoes, avocado, fresh parsley and cayenne pepper. Drizzle with lime to taste.

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