mexican bowl
Ingredients
- 60 gram rice
- 2 leaves lettuce
- 1 medium tomato
- 2 tsp mild coconut oil
guacamole
- 1/2 avocado
- 1 handful fresh cilantro = coriander
veggie pan
- 1/2 onion
- 1/2 red bell pepper
- 1/2 carrot
- 1/4 eggplant = aubergine
tofu sauce
- 1/2 cube tofu
- 40 gram black beans from a can
- 4 Tbsp tomato sauce
spices
- cumin
- dry oregano
- sweet paprika powder
- garlic powder
- chili flakes
- salt
Instructions
general preparation:
-
cook rice according to packaging instruction
for the veggie pan:
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slice half onion, red bell pepper, half carrot, eggplant into slices
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heat up a pan, add 1 tsp of mild coconut oil and add veggies
-
add a pinch of all the spices, don't cover it with a lid to let it roast, stir frequently to prevent burning
for the tofu sauce:
-
mash tofu with a fork into small crumbles
-
in a sauce pan, add other 1 tsp of oil, tofu crumbles and all of the spices - adjust amount according to how spicy you want it
-
let it roast until it becomes gold brown
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add black beans and roast for 1 minute
-
add tomato sauce
for the guacamole:
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mash half avocado with fork until smooth
-
cut cilantro and add it to the avocado mash
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also add a pinch of salt & garlic powder
further instructions:
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wash tomato and lettuce and cut into small pieces
-
once everything is prepared, serve it piled on a plate:
first rice, then lettuce, veggies, tofu sauce, topped with guacamole and cut tomato