Ingredients
- 1 cup four bean mix, rinsed, drained
- 1 cup cooked brown rice
- 1 medium tomato
- 2/3 cup of corn kernels, rinsed,
drained - 1/8th medium kent pumpkin
- 1 small avocado, peeled
- a small bunch of coriander
- a wedge of lime
- extra virgin olive oil (for cooking)
Mexi-spice mix
- 1 tablespoon ground paprika
- 1 tablespoon ground cumin
- ½ teaspoon garlic powder
Zesty Dressing (optional)
- 2 heaped tablespoon ground paprika
- 2 heaped tablespoon hummus
- 1 tablespoon lime juice
Method
- Preheat oven to 200C.
- Prepare Mexi-spice mix.
- Peel and dice pumpkin to 2cm pieces. Lightly coat pumpkin pieces with extra virgin olive oil and Mexi-spice mix. Roast on non-stick baking tray for 30 minutes or until golden and tender. While pumpkin is cooking, prepare the other bowl components.
- Cook rice as per packet instructions and set aside.
- For the salsa dice the tomato and finely chop coriander. Combine with corn kernels in a small bowl and set aside.
- Add rice and beans to pan with Mexi-spice mix. Cook on low-medium heat until spices become more fragrant.
- Once cooked assemble onto serving bowls.
- Once pumpkin is ready, add pumpkin, salsa and avocado to serving bowl.
- Prepare zesty dressing adding additional coriander as desired.
Serves 2
Credit: Dana Sek@plantfulnutrition_au
