Another recipe for you and this is one of my absolute favourites. Mexican Fiesta Bowl which generally means some kind of chilli (mine is Black Bean) with loads of extras on top. Add some tortilla chips for extra authenticity (and yumminess). Serves 1-2
1/2 cup of Quinoa
½ Onion, chopped
2 cloves Garlic, chopped
½ cup Spinach
1 Tomato, diced
½-1 cup of Black Beans (rinsed and drained)
½ Avocado, crushed with a fork
1-3 tsp Cooking Oil (I used Lucy’s Bee’s Coconut oil)
1 small Sweet Potato
1/2 Tsp Truvia or 1 Tsp Brown Sugar
Salsa of your choice
Seasonings to Taste
Coriander (fresh or dried)
Hot Sauce (optional)
Cook quinoa according to package directions and set aside. LVB Tip: I always make a large batch to last for the week as it keeps well in the fridge and I eat it all the time.
Meanwhile, wrap sweet potato in foil and cook in oven for approx 45 mins – 1 hour. Once cooked and cooled, skin should be easy to peel off.
Using a medium to large pan, sautée onion and garlic for about 3 minutes in coconut oil (or oil of your choice).
Add spinach, 1/4 of lime, tomato, black beans, spices (to taste) and Truvia (or Brown sugar). Let the spinach cook down. This part should take about 5 minutes or so. Then simmer for about 10 minutes, adding water if needed.
Add the quinoa and stir in completely. Taste for flavour, and add additional spices and seasoning if needed.
Finish by adding mashed avocado and salsa on top with a squeeze of lime and serve on a bed of lettuce.
Let me know your favourite vegan Mexican dish.
Thanks for reading.
London Vegan Bird
Come and be my virtual friend:
Check out my new Facebook page https://www.facebook.com/londonveganbird
Follow me on Twitter @londonveganbird
Follow me on Instagram: London Vegan Bird