WHAT TO EAT TONIGHT

Mexican rainbow rice bowl

This is a vegan supper bowl that has summer written all over it

Posted

Brought to you in partnership with

Added on

This is a vegan supper bowl that has summer written all over it

Posted

Brought to you in partnership with

  • Serves 2
  • Preparation time 5 minutes
  • Cooking time 35 minutes
  • 1 large sweet potato, cut into bite-sized chunks
  • 1 red onion, sliced
  • 1 tbsp olive oil
  • 1 tsp oregano
  • 1 garlic clove, crushed
  • 1 white onion, finely chopped
  • 150g brown rice
  • 350ml vegetable stock
  • 400g tin red kidney beans, drained and rinsed
  • 1 ripe avocado
  • Juice of 1 lime
  • 1/2 tsp chipotle chilli flakes
  • 1/2 tbsp cider vinegar
  • 120g Santini tomatoes, halved
  • 1/2 pack fresh coriander, a few leaves left whole and the rest chopped
  • 1 tsp paprika
  1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Toss the sweet potato and red onion with half the oil, half the oregano, half the paprika and half the garlic, along with some salt and freshly ground black pepper. Tip on to a baking tray and roast for 35 minutes, turning halfway through, until the onions are crispy and the sweet potato is starting to caramelise and turn golden brown at the edges.
  2. Meanwhile heat the rest of the oil in a small saucepan and soften the white onion with a pinch of salt for about five minutes. Add the rice and the remaining oregano, paprika and garlic, stir to coat, then cook for 15 seconds to lightly toast the rice.
  3. Pour in the stock, bring to the boil, then cover with a lid and turn the heat down to low. Cook for 25 minutes, until the rice is tender and the stock has evaporated.
  4. Remove the lid and stir in the kidney beans. Cover again with the lid, then turn off the heat but leave the pan on the hob to keep warm.
  5. Meanwhile stone, peel and slice the avocado into long fingers and put in a bowl. Squeeze over the lime and add the chilli flakes, vinegar and tomatoes. Season with salt and freshly ground black pepper, and mix in half the chopped coriander.
  6. Stir the remaining chopped coriander into the rice and divide between two bowls. Top with the roasted sweet potatoes and crispy red onion, then finish with the tomato and avocado salsa and the whole coriander leaves.

Be inspired by the new M&S recipe app

Be inspired by the new M&S recipe app

MORE INFO
Tagged in:
Vegetarian
Spices
Rice
Mexican

Tap below to add
the-pool.com to your homescreen

Close
Love The Pool? Support us and sign up to get your favourite stories straight to your inbox