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Mexican-Inspired Black Bean Bowl with Guacamole, Cashew Queso & Quick Pickled Onions
20 minVoor 2Nutri-Score A€€
A
20 min
20 minMexican-Inspired Black Bean Bowl with Guacamole, Cashew Queso & Quick Pickled Onions
recept van
Sophie Macfie
@sophsplantkitchen
4 recepten
4 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
black beans (canned, drained and rinsed)Voorraadkast480 g
olive oilVoorraadkast15 ml
onion (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit2 stukken
ground cuminKruiden en specerijen3 g- smoked paprikaKruiden en specerijen2 g
- chilli flakesKruiden en specerijen1 g
tomato pasteVoorraadkast15 g
lime (juiced)Groente en fruit1 stuk
avocado (mashed)Groente en fruit1 stuk
red onion (thinly sliced)Groente en fruit1 stuk- red wine vinegarVoorraadkast60 ml
cashews (soaked in hot water)Noten en zaden60 g- nutritional yeastVoorraadkast10 g
lemon juiceGroente en fruit15 ml
saltKruiden en specerijen3 g
coriander (chopped)Groente en fruit10 g
per portie
Voedingswaarden
445kcal
- Koolhydraten
- 48 g
- Eiwitten
- 17 g
- Vetten
- 21 g
wat u gebruikt
Keukengerei
Koekenpan
Mengkom
Blender
stap voor stap
Bereiding
- Stap 1
Quick pickle the onions
- Thinly slice the red onion and place in a bowl.
- Cover with the red wine vinegar and a pinch of salt, then set aside to pickle.
- Stap 2
Make the guacamole
- Mash the avocado in a bowl with some lime juice and salt.
- Stir through a little chopped coriander.
- Stap 3
Blend the cashew queso
- Drain the soaked cashews and blend with nutritional yeast, lemon juice, salt and a splash of water until smooth and creamy.
- Stap 4
Cook the black beans
- Heat the olive oil in a frying pan and soften the chopped onion.
- Add the garlic, cumin, smoked paprika, chilli flakes and tomato paste and cook until fragrant.
- Add the drained black beans with a splash of water and simmer until thickened, then finish with lime juice and salt.
- Stap 5
Assemble the bowls
- Spoon the black beans into bowls.
- Top with guacamole, cashew queso and the quick pickled onions.
- Scatter over the remaining coriander and serve.
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