21 Oct Mexican Inspired Balance Bowl
This is video number 2 of a 3 part series i made with my Swedish friend and blogger Malin Nilsson of GoodEatings. It was so much fun to spend an entire Friday cooking and filming, and not the least for me to be cooked for and fed such good food. I felt i had hit the jackpot! First the Breakfast of Overnight Oats (below) and now a Dinner (or Lunch) of a hearty and satisfying Mexican Inspired Balance Bowl. Or what i would call; A bowl full of goodness.
Make it and let us know how it tastes.
And next we’ll be back with part three, which is a real treat. Literally 😉
PORTIONS: 3 portions / TIME: 35-45 min (+soaking time)
3/4 cup shortgrain brown rice
THE BEAN DISH:
1 brown onion, chopped
3 garlic cloves, minced
1 small strong chilli pepper or 1-2 jalapeno peppers, finely chopped
1 large tomato, diced
1 1/2 cup black beans, cooked or canned
3 tbsp tomato puree
1 heaped tsp cumin
1 heaped tsp smoked paprika
3 dashes cinnamon
Salt and pepper
1 corn on the cob (or equivalent), kernels
2 tomatoes, diced
1 small bell pepper
1/3 cucumber, diced
1/4 cup fresh coriander, leaves roughly chopped
1/2-1 lime, juice
1 1/2 tbsp olive oil
Salt and pepper
Serving options: soya or other plant yoghurt, canned jalapenos and coriander
Soak rice for at least 2-3 hours or the simpest way is to leave it over night or during the working day. Once soaked and ready to be cooked drain and rinse. Place some oil into a sauce pan over medium heat and add rice. Coat the rice with the oil and fry for a minute. Then add double the amount of water as rice (1 1/2 cup), cover with a lid and bring to a boil. Ones boiling turn to low and let simmer until all of the water has evaporated, roughly 30 min.
Prepare all vegetables and mix in a bowl, drizzle with olive oil and lime juice. Add salt and pepper to taste. Set aside.
Place a frying pan over medium heat, add oil, chopped onion as well as salt and pepper, fry until translucent. Add garlic and chilli, fry for a minute and then add spices. Combine and leave for another minute until fragrant. Add tomato, beans and tomato puree. Let all the ingredients get hot, keep mixing so nothing catches. When the juices are leaking from the tomatoes start to mash roughly half of the beans with a wooden spoon. Ones the mixture is gently combined remove from heat.
Place rice, bean mixture and salad into a bowl. Drizzle with soya yoghurt, add jalapenos and coriander.