This recipe has it all – crunchy corn chips, tangy sour cream, a fresh zesty slaw, melty mozzarella cheese and a chilli that’s packed plenty of veggies to support gut health. Plus, it’ll be on the table in just 15 minutes!
Optional: add shredded chicken, tofu, cooked beef mince, or cottage cheese for extra protein.
15-Minute Mexi Veggie Street Bowl
Ingredients
Cauli Chilli:
- 1/2 tsp olive oil
- 400 g diced cauliflower (fresh or frozen)
- 1 tsp smoked paprika
- 1 can black beans drained and rinsed
- 60 g tomato paste
- 1 cup vegetable stock
- 100 g mozzarella cheese
Slaw:
- 350 g slaw
- 100 g baby spinach
- 2 tbsp white wine vinegar
To Serve:
- 4 tbsp sour cream
- 4 tbsp store-bought salsa
- 1 bunch coriander torn
- 150 g corn chips
Instructions
- Cook cauli chilli: Heat oil in a frypan (with a lid) on high heat. Cook diced cauliflower with smoked paprika for 2-3 minutes (add an extra couple of minutes if using frozen cauliflower). Drain and rinse black beans. Add to pan with tomato paste and stock. Bring to a simmer. Once simmering, reduce heat to medium and cook for 2-3 minutes, until sauce has slightly thickened. Sprinkle mozzarella on top. Cover with a lid and cook for 1-2 minutes or until mozzarella is melted.
- Meanwhile, make slaw: To a bowl, add all slaw ingredients and toss to combine. Season to taste with salt.
- Serve: Top chilli with sour cream and salsa. Tear over coriander. Serve slaw on the side and use chips for dipping.
