Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

SOUTHWEST BOSH! BOWL

SOUTHWEST BOSH! BOWL
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, making it a perfect post-workout meal (or office lunch).

Ingredients
Method

Ingredients

  • 140g cooked basmati rice (shop-bought or Perfectly Boiled Rice, see BOSH!)
  • 1 x 400g tin black beans
  • 1 x 200g tin sweetcorn
  • 2 large tomatoes
  • 1⁄2 red pepper
  • 1⁄2 small red onion
  • 2 small avocados
  • 1 lime
  • 1⁄2 fresh green chilli
  • 1 tbsp olive oil
  • 150ml unsweetened plant-based milk
  • 1 tsp maple syrup
  • 1⁄2 tsp garlic powder
  • 1 baby gem lettuce
  • 50g fresh coriander
  • hot sauce, to serve
  • salt and black pepper

Method

  1. 1.

    Medium saucepan | Liquidiser


    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


    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 liquidiser | 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 liquidiser 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


    Finely slice the lettuce | 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