Mexican Lunch Bowl With Spicy Crumb
Hope you guys have had an honest weekend?! we have a tendency to were each beneath the weather. Professional dancer was sick from his ‘nose job’ (as he calls his sinus op) and that I was nursing a chilly.
Thus we have a tendency to spent the weekend cooped up within, intake food from our deep freezer and binge observation the new season of Orange is that the New Black. It’s a shame as we have a tendency to were extremely trying forward to our weekend in Wales with friends, however we have a tendency to were in no state to socialize, thus we have a tendency to had to cancel. and therefore the weather taking a flip for the more serious (it rained the whole weekend) softened the blow a touch.
Today’s instruction could be a easy time period lunch or dinner bowl, galvanized by Mexican flavors. It’s fairly fast and straightforward to place along and ideal batch change of state material. It’s vibrant, filling, choked with plant macro molecule, spicy and zesty!
- 2 tsp oil (I used olive oil)
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp hemp seeds
- ¼ tsp garlic salt (or regular salt + garlic powder)
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground smoky paprika
- ¼ tsp ground cinnamon
- 1 ear of corn, halved
- 2 jalapeno peppers
- a large handful of lettuce leaves, chopped
- ¾ cup cooked black beans (½ x 400 g / 14 oz tin)
- 1 cup cooked quinoa* or brown rice
- 10 cherry tomatoes, halved or quartered
- ½ ripe avocado, diced
- a handful fresh coriander, finely chopped
- 1 spring onion, finely sliced
- quick-pickled red onion (optional)
- chipotle sauce
- lime juice
- SPICY CRUMB
- Heat up two teaspoons of oil on a small pan.
- Add the pumpkin seeds and stir-fry for about 2-3 minutes.
- Add the sunflower seeds and stir-fry until lightly golden (about 2 minutes).
- Finally, mix in the hemp seeds and stir fry for another minute.
- Switch off the heat and mix in all the dry spices. Stir the mixture around for a bit, the spices will toast gently in the residual heat.
- GRILLED CORN AND JALAPENOS
- Heat up a griddle pan on a medium heat. You can also use a BBQ for this.
- Brush the corn with a little oil and place it on a hot griddle pan. Grill until tender and charred, about 7-8 minutes, turning occasionally.
- Place the lightly greased jalapeno peppers on the hot griddle next to the corn and allow them to cook until lightly charred and soft, turning occasionally.
- Season the corn with a little salt and set aside. Deseed jalapenos if you prefer less heat.
- Divide the lettuce, black beans, rice (or quinoa), tomatoes and avocado between two bowls.
- Supplement with a piece of grilled corn and a jalapeno.
- Sprinkle the bowls with fresh coriander, the spicy crumb and a few strands of quick-pickled onion (if using) or spring onion.
- Drizzle with chipotle sauce and a squeeze of lime.