Mexican Black Bean Nourish Bowl

Mexican cuisine is full of flavour, colour and texture. Striping back to the basics and removing the heavy breads, wraps and cheeses that are low in nutrients I have a focussed on spices, fresh herbs and plant based proteins in this dish. This Mexican bowl is fresh and satisfying, bursting with colour and fibre.

Ingredients for nourish bowl:

1 tsp smoked sweet paprika
1 tsp dried chilli flakes
1 tsp ground cumin
1/2 can black beans, drained and washed
Handful cherry tomatoes, chopped
1 cup shredded red cabbage
1/2 can sweetcorn
1/2 large avocado
10g coriander leaves
Juice of 1/2 lime
Sea Salt and pepper

Ingredients for dressing:

0.5 cup natural cashew butter
1/4 cup unsweetened almond milk
Handful fresh coriander
Juice from 1 lime
Salt to taste

Method:

Add black beans to a heated saucepan with paprika, chilli flakes and cumin. Saute for 5 minutes.

Whilst beans are cooking, assemble your bowl with the remaining ingredients.

For the dressing combine all ingredients in a blender under smooth.

Serve the beans with the vegetables, top with the dressing and garnish with the coriander leaves.

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