Mexican Bowl Recipe VG/GF

VEGAN MEXICAN BOWL RECIPE

Hello there! Thank you for making it as far as my recipes! 

The day I made this Vegan Mexican Bowl was the day I had an over abundance of fresh produce that was about to go off! This was tasty and healthy but takes a little time to do so pour yourself a glass of wine before starting this! I was prepping the food whilst the kids were running around screaming, so definitely not one to start when everyone is already hungry!!

Where possible with all my recipes I try to find budget friendly alternatives to any more expensive ingredients I use (and vice versa).

Ingredients:

For the rice:

Brown Rice

1/2 tsp stock

Water

For the beans:

1 x tin of baked beans, rinsed (or just use any beans you have in your cupboard)

1 x onion, chopped

2/3 Yellow/Red Peppers

Paprika

Salt 

Pepper

Ground Cumin

Cayenne Pepper (or just use chilli powder)

For the Avocado:

2 ripe Avocados (mashed)

6 cherry tomatoes

Salt 

Pepper

Lemon Juice

For the Cheese Sauce:

125g Cashews

Water

Pepper

Pinch of paprika

Garlic Salt or Powder

Nutritional Yeast

Alternatively make a roux sauce (flour, vegan butter, soy milk) and add Nutritional Yeast/vegan cheese, season).

For the Salad:

Whatever salad bits you have in your fridge!

We used:

Lettuce

Tomatoes

Cucumber

Red Onion

Dressing: Oil & Lemon Juice

aaand a side of

SWEETCORN (just grab a tin)

Prep:

First pour yourself a glass of wine and congratulate yourself for getting through the day.!

RICE:

Make the rice by boiling water in a pan with about 1/2 tsp of stock (Or half a stock cube) and add the rice. Simmer until cooked (check the instructions on the packet for timing as some rice is super quick and some takes like 40 mins). Make sure you rinse your rice with cold water when it is cooked.

BEANS:

Heat a little oil in a pan, add the onion and saute until see through. Add the seasoning and stir, then the sliced peppers and beans. Add garlic if you like to this too as it all adds to the flavours! Mix and heat through then set aside.

AVOCADO/GUACAMOLE:

I'm not entirely sure this is a Guacamole recipe, but everytime I do this recipe all I can think about is that lady on Youtube singing the Guacamole song. Regardless, Avocados rule. I used super ripe avocados for this recipe.

Mash the avocados and add thoroughly diced cherry tomatoes, add lemon juice and season to taste. Mix well!

Cheese Sauce:

Ok for this one you will need at least a food processor/nutri bullet/ something that looks like a nutri bullet.

Soak the cashews in water and rinse. Add water to about 1cm above the cashews, add the nutritional yeast and seasoning and blend. To thicken just heat up in a pan for about a minute.

Salad:

For the salad, chop all the veggies up and throw in a bowl! Mix lemon juice and oil together, pour over the top (like a drizzle). 

When all the above is prepped, arrange on a plate (with my kids I had to omit a few things and add a Linda Mccartney sausage (not GF!) and add the sweetcorn too.