US
Ingredients
Serves: 4
80g uncooked brown rice
1 tbsp extra virgin olive oil
1 red pepper, finely diced
1 x 400g tin black beans, rinsed and drained
225g smoked tofu, diced
½ tsp chipotle chilli flakes
½ tsp ground cumin
1 tsp ground paprika
1 tbsp smooth nut butter (almond)
½ lime, juiced
3 tbsp water
1 large avocado or 2 small, flowered
2 sweet gem lettuce heads, sliced
3 large tomatoes, diced
2 spring onions, finely sliced
150g plain natural or Greek yoghurt
1 small garlic clove
1 limes, juiced
2 tbsp extra virgin olive oil
1 large handful fresh coriander
1 small handful fresh mint
1-2 tbsp pickled jalapeños (optional)
Method
Prepare rice as per packet instructions.
Heat 1 tbsp olive oil in large, non-stick frying pan over medium heat.
Add the red pepper and cook for 2-3mins, until just softened.
Add the black beans and stir for a further 1-2mins.
Add the tofu, chilli flakes, cumin, and paprika, and season with salt and pepper. Stir lightly and cook for 5mins.
Add the nut butter, lime juice, and water, and cook for a further 1-2mins and set aside.
Thinly slice the avocado and set aside. Prepare the lettuce, tomatoes, and spring onion, and set aside to top the bowls.
Prepare the dressing by adding the yoghurt, garlic, lime, 2 tbsp olive oil, coriander, mint, jalapeños (if using), and salt and pepper to a blender. Blend until completely smooth and set aside in a small bowl.
Make up the bowls by adding the rice, tofu and bean mix, lettuce, tomato, avocado, and spring onion, and drizzle with the dressing.