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Family friendly vegetarian bowl with fresh red cabbage, charred corn, creamy avocado and spiced Mexican paneer. Served with spoonfuls of jalapeño dressing.

25 MIN ~ serves 4


1 packet coriander

1 jalapeno 

1 avocado 

1 punnet cherry tomatoes 

5-6 radishes 

400g shredded red cabbage 

2 corn cobs 

2 packets paneer cheese
oil, salt, pepper, tomato paste, honey, smoked paprika, red wine vinegar
This recipe is Gluten-free. 
Make this recipe Vegan: 
Substitute paneer cheese for 2 x 400g chickpeas 
(lightly mash when cooking) or diced firm tofu.


1. Blend coriander (stems & leaves), jalapeño, 2 tbsp vinegar, 1 tsp honey, 2 tbsp water 
and 4 tbsp olive oil using a stick mixer or small processor until smooth. 
Season to taste with salt and pepper.

2. Remove corn kernels from cobs. Cook in a frypan over medium-high heat with 1 tbsp oil for 3-4 minutes, or until charred. 
Remove from pan (reserve pan for step 4).

3. In the meantime, slice avocado, halve tomatoes and dice radishes. 
Set aside on a serving platter with red cabbage.

4. Dice paneer and coat with 2 tbsp oil, 1 tsp smoked paprika, 2 tsp tomato paste, salt and pepper.
Re-heat frypan over medium-high heat and cook paneer for 3-4 minutes, or until warmed through.

5. Assemble burrito bowls with vegetables and paneer. Spoon over dressing to serve.

 (Remove the seeds from the jalapeño if you prefer less heat)
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