Plant-Based
A little Mexican bowl of goodness with a bed of black rice topped with a fresh salsa, seasoned tempeh and guacamole. It’s bound to be a crowd pleaser!
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Dice tomatoes and onion. Chop coriander (to taste). Combine in bowl with lime zest, 1/2 juice and 1 tbsp olive oil. Season with salt and pepper.
3. Using a fork, roughly mash avocado in a bowl with remaining lime juice. Season with salt and pepper.
4. Heat a frypan over medium-high heat with 1 tbsp oil. Slice capsicum and add to pan. Cook for 4-5 minutes, or until tender, set aside. Reserve frypan and keep on heat.
5. Add 1 tbsp oil to frypan. Crumble in tempeh, stir through spice mix, 2 tbsp tomato paste and 1 1/2 cup water. Cook for 3-4 minutes, or until warmed through. Season with salt and pepper.
6. Divide rice evenly between bowls. Top with pico de gallo, capsicum, tempeh and guacamole to serve.
Notes:
Add chilli for extra flavour if desired.
2. Dice tomatoes and onion. Chop coriander (to taste). Combine in bowl with lime zest, 1/2 juice and 1 tbsp olive oil. Season with salt and pepper.
3. Using a fork, roughly mash avocado in a bowl with remaining lime juice. Season with salt and pepper.
4. Heat a frypan over medium-high heat with 1 tbsp oil. Slice capsicum and add to pan. Cook for 4-5 minutes, or until tender, set aside. Reserve frypan and keep on heat.
5. Add 1 tbsp oil to frypan. Crumble in tempeh, stir through spice mix, 2 tbsp tomato paste and 1 1/2 cup water. Cook for 3-4 minutes, or until warmed through. Season with salt and pepper.
6. Divide rice evenly between bowls. Top with pico de gallo, capsicum, tempeh and guacamole to serve.
Notes:
Add chilli for extra flavour if desired.
Black rice 300g
Tomatoes 2
Red onion 1/2 *
Coriander 1/2 bunch
Lime 1
Avocado 1
Red capsicum 1
Natural tempeh 2 packets (2 x 200g)
Mexican spice mix 1 packet
From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste
Tomatoes 2
Red onion 1/2 *
Coriander 1/2 bunch
Lime 1
Avocado 1
Red capsicum 1
Natural tempeh 2 packets (2 x 200g)
Mexican spice mix 1 packet
From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste
