Mexican · Breakfast
Mexican breakfast rice bowl
Brown rice bowl with black beans, corn, avocado and salsa, entirely plant-based.
- Calories
- 452 kcal
- Protein
- 14 g
- Carbs
- 74 g
- Fat
- 11 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Ingredients
- 50 g Brown rice
- 90 g Black beans (tinned, drained)
- 40 g Sweet corn
- ½ avocado Avocados
- 30 g Tomato salsa
- 4 g Coriander
- ¼ lime Limes
Method
- Simmer the brown rice in plenty of water for 18-20 minutes until tender, then drain.
- Warm the black beans and corn together for 4-5 minutes.
- Spoon the rice into a bowl and top with the beans, corn, avocado and salsa.
- Finish with coriander and a squeeze of lime.
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