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Black bean, tofu & avocado rice bowl

Ingredients

  1. Step 1 2 tbsp olive or rapeseed oil
  2. Step 2 1 red onion , chopped
  3. Step 3 3 garlic cloves , crushed
  4. Step 4 2 tsp ground cumin
  5. Step 5 2 x 400g cans black beans , drained and rinsed
  6. Step 6 zest 2 limes , then 1 juiced, the other cut into wedges to serve
  7. Step 7 396g pack tofu , halved through the centre, then chopped into small chunks
  8. Step 8 2 tsp smoked paprika
  9. Step 9 2 x 200g pouches cooked brown rice
  10. Step 10 2 small ripe avocados , halved, stoned, peeled and chopped
  11. Step 11 small bunch coriander , leaves only
  12. Step 12 1 red chilli , thinly sliced (optional)
Black bean, tofu & avocado rice bowl
Calories: 546 Carbohydrate: 48 g Protein: 25 g Fat: 25 g
Cook time: 45 minutes Prep time: 20 minutes Total time: 65 minutes Servings: 4

TAGS

Dinner Lunch Main course Supper Mexican 2 of 5-a-day 30-60 minute 4 serving 600 kcal or less Cassie Best Everyday Family friendly Fibre Main Mexican bean Spring Vegan Weeknight

Directions

  1. Step 1 Heat the grill to High. Heat 1 tbsp oil in a frying pan, add the onion and cook, stirring, for 5 mins or so until soft. Add the garlic and sizzle for 30 secs more, then stir in the cumin and black beans. Cook for 5 mins until the beans start to pop and are hot through. Stir through the lime zest and juice, and season.
  2. Step 2 While the beans cook, put the tofu in a bowl and gently toss through the remaining oil, the paprika and some seasoning. Line a baking tray with foil and arrange the tofu on top. Cook under the grill for 5 mins each side until charred all over.
  3. Step 3 Heat the rice following pack instructions, then divide between bowls. Top with the beans, tofu, avocado, coriander and a wedge of lime. Add a few slices of chilli too, if you like it spicy.