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Mexican Bowl

Duration: 40 Min
Difficulty: Easy

Ingredients

How many people?
1
100g
planted.pulled Spicy Herbs
60g
quinoa
2 tbsp
kidney beans (cooked, tinned)
2 tbsp
corn (cooked, tinned)
1/2
avocado
1/2 lime
5-6
cherry tomatoes
‍
For the topping
A few rings of red onion
Fresh parsley
Cayenne pepper
coarse
‍
For the salsa
75g
chopped tomatoes
10g
tomato paste
1
small onion, chopped
1
clove garlic, pressed
3
cherry tomatoes
1
green jalapeño
Salt
pepper, smoked paprika powder, cayenne pepper
‍

Products in this recipe

planted.pulled
Spicy Herbs
Size
1
£ 7.99
VAT included and Shipping costs will apply
£ 7.99

Preparation

  1. Cook the quinoa according to the instructions.
  2. Meanwhile, heat a frying pan with a little oil and fry the planted.pulled Spicy Herbs 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 in a bowl and spread the salsa on top.
  5. Garnish with a few onion slices, cherry tomatoes, avocado pieces, fresh parsley and cayenne pepper. Drizzle with lime to taste.

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