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Mexican Black Bean Buddha Bowl

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Zesty & fresh, perfect for lunch or a starter. Serves 2, easily scaled up


Ingredients

1 spring onion, thinly sliced
1 garlic clove, thinly sliced
1 tsp cumin seeds
Pinch dried chilli flakes
400g tin black beans, drained & rinsed
200ml vegetable stock
140g brown rice
Small handful fresh coriander, finely chopped
1 lime
red pepper, thinly sliced
2 vine tomatoes, diced
tin sweetcorn, drained and rinsed
avocado, chopped
Salt and freshly ground pepper

Procedure

Heat a dash of olive oil in a saucepan over a medium heat. Add spring onion, garlic & spices and cook 1-2 mins. Add beans, stock and bring to the boil. Reduce heat simmer for 25 mins stirring occasionally.
Cook rice then stir in coriander and the juice of the lime and season.
Serve beans on top of rice with the pepper, tomatoes and sweetcorn with avocado and a lime wedge on the side.


 

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