Rainbow Bowl

This make-shift rainbow bowl is a hearty lunch that packs in Mexican flavours and a whole load of plant based protein.

Course Lunch

Cuisine Fusion

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 470kcal

Cook the quinoa according to the packet instructions (should take around 20 minutes) - be sure to rinse the quinoa before cooking as this reduces its bitterness.
240 g quinoa
While the quinoa cooks, start on the beans. Heat a medium sized pan on the stove and add the coconut oil.
1 teaspoon coconut oil
Pop the garlic in for a minute or so (over a medium heat) and stir, then add the beans.
3 garlic cloves, 250 g black beans
Sprinkle all the spices over the beans and mix through really well.
2 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chilli powder
Add the sweetcorn to the mix.
1 cup sweetcorn
Season to taste and squeeze the lime juice in.
1 tablespoon lime juice
Stir up really well and let it heat through for five minutes.
Once the quinoa is cooked stir the tahini and tamari through it.
2 tablespoon tahini, 2 tablespoon tamari
Bring a medium sized pan to the boil and put the kale in for about one minute, then drain.
6 handfuls of kale
Peel and chop the avocado (½ an avocado per serving), and sprinkle with lots of salt and black pepper.
3 avocados, Salt and pepper
Serve it all up with beetroot hummus – the recipe is here.
This beetroot hummus
Sprinkle with chilli flakes to your taste (we like the chilli flakes on the kale for a spicy kick).
1 teaspoon chilli flakes
Boom, one kick-ass rainbow bowl done!