Southwest BOSH! Bowl
The super-tasty Southwest BOSH! Bowl was inspired by our desire to recreate the brilliance of a burrito minus the tortilla. It's a great source of protein and contains all of your essential amino acids. It's a great choice for healthy post work out vegan food as it's packed full of protein, or if you haven't worked out, and just fancy a high protein vegan recipe, this is a delicious dish to try!
Servings
Ingredients
For the salad
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>140g cooked basmati rice<item-todo-done><item-todo-done>1 x 400g can of black beans<item-todo-done><item-todo-done>1 x 200g can of sweetcorn<item-todo-done><item-todo-done>2 large tomatoes<item-todo-done><item-todo-done>½ red bell pepper<item-todo-done><item-todo-done>½ small red onions<item-todo-done><item-todo-done>1 baby gem lettuce<item-todo-done><item-todo-done>50g fresh coriander<item-todo-done>
For the dressing
<item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>2 small avocados<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>½ green chilli<item-todo-done><item-todo-done>150ml unsweetened plant-based milk<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To serve
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Ingredients
For the salad
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>280g cooked basmati rice<item-todo-done><item-todo-done>2 x 400g can of black beans<item-todo-done><item-todo-done>2 x 200g can of sweetcorn<item-todo-done><item-todo-done>4 large tomatoes<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 small red onions<item-todo-done><item-todo-done>2 baby gem lettuce<item-todo-done><item-todo-done>100g fresh coriander<item-todo-done>
For the dressing
<item-todo-done>2 tsp maple syrup<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>4 small avocados<item-todo-done><item-todo-done>2 limes<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>300ml unsweetened plant-based milk<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To serve
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Before you start
Medium saucepan | Powerful blender
Make the rice salad base
- Tip the pre-cooked rice into a mixing bowl, fluff it with a fork and transfer to a serving bowl
- Drain the black beans and sweetcorn and add them to the rice
- Halve the tomatoes, cut out the seeds and finely dice
- Trim any stem and seeds from the pepper and finely dice
- Peel and finely dice the onions
- Add the diced vegetables to the rice and fold together
Make the dressing
- Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so that it lodges in the pits, then twist and remove the stones
- Scoop the flesh into the blender
- Cut the lime in half and squeeze in most of the juice, catching any pips in your other hand
- Rip the stem from the chilli, cut it in half lengthways and remove the seeds, if you prefer a milder flavour
- Add the chilli, olive oil, plant-based milk, maple syrup and garlic powder to the blender and whizz to a creamy sauce with a thick drizzling consistency, adding a splash more plant-based milk if necessary
- Taste and adjust the seasoning as needed
Finish the salad and serve
- Chop the coriander leaves and finely chop the stalks
- Add the lettuce and coriander to the rice
- Pour over the avocado dressing and stir everything together
- Check the seasoning and add salt, pepper or remaining lime juice to taste
- Spoon into bowls to serve, drizzled with a little hot sauce, if you wish