Spicy Mexican Bean Bowl
Yum! This recipe has been adapted from one by Adele from Vegie Head, and it's freakin delicious.
1 cup of raw buckwheat, rinsed and drained
1/2 cup chopped coriander
juice of 1 lemon
1 onion diced
1 clove garlic
1small zucchini diced
1 tin red kidney beans
1 tin crushed tomatoes
1/2 tsp chilli flakes
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp ground cumin
salt and pepper to taste
1 fresh tomato diced
1 large avocado diced
fresh spinach and rocket leaves to serve
Organic salsa to serve
Diced cucumber and capsicum would also go nicely.
You can add some coconut yogurt on top for a delicious taste sensation!
Put the buckwheat in a pot with 2 cups of water. Bring to the boil and then simmer until all the water has evaporated. Mix in the coriander and lemon juice and allow to sit whilst you cook the beans.
In a pan sauté the onion and garlic until translucent. Add in the well rinsed beans, tin tomatoes, diced
zucchini, salt and pepper, and spices. Cook for 5 minutes. You could add in some mushrooms at this stage too!
To serve, layer buckwheat mixture, spinach, bean mixture, fresh tomato, avocado, and salsa in bowls. Serve topped
with more coriander and a dollop of coconut yogurt or sour cream.
29/11/2016 01:48:46 pm
Sounds too complicated.
29/11/2016 02:22:24 pm
Lorraine you make me laugh! It's such an easy and quick recipe.
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