Spicy Mexican-Inspired Black Bean Nourish Bowls
with Rice, Roasted Broccoli & Avocado Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Un poco picante! That’s right, a little spicy! These bowls light a gentle fire with a combo of chili-flecked seasonings, fresh poblano pepper and the rounded heat of chipotle pepper in adobo. Black beans were born to soak up the spiciness, especially when sautéed with garlic and gently simmered. Ladle them out over mounds of warm white rice along with roasted broccoli, and bring in a nifty avocado vinaigrette to finish with a soft green drizzle.
We will send you:
- 200g Broccoli florets
- 1 Garlic clove
- 1 Poblano pepper (or green pepper)
- 540ml Black beans (canned)
- 30ml Apple cider vinegar
- 57g Avocado purée
- 1 Chipotle pepper in adobo
- 160g White rice
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
18 g
Saturated Fat
3 g
Sodium
1130 mg
Total Carb
127 g
Sugars
6 g
Protein
27 g
Fibre
27 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the broccoli
Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 10 to 14 min., until tender.
Mise en place
Meanwhile, mince the garlic. Roughly chop the chipotle pepper, reserving any adobo sauce. Core and medium-dice the poblano. Drain and rinse the black beans. In a small bowl, make the vinaigrette by combining the avocado purée, vinegar (start with ½), ⅓ of the garlic, 1 tbsp oil (double for 4 portions) and S&P.
Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the poblano and sauté, 2 to 3 min., until softened. Add the chipotle pepper and any adobo sauce (add ½ for medium spicy), the black beans, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring occasionally, 4 to 6 min., until the beans are heated through and the peppers are tender.
Plate your dish
Divide the rice between your bowls. Top with the vegetables and broccoli. Drizzle with the vinaigrette. Bon appétit!
