Marinated Black Bean Bowls with Charred Corn & Pepitas

Marinated Black Bean Bowls with Charred Corn & Pepitas

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 12, 2020.
Order Now
Order Now

Ingredients

Rice

  • 1 cup jasmine rice
  • 1 pack rice spices
  • 1 1/2 cups water

Beans

  • 1/4 red onion, finely diced
  • 1 can black beans, drained & rinsed
  • 50g feta, crumbed
  • 1 tomato, finely diced
  • 2/3 bunch coriander, finely chopped
  • Zest & juice of 1/2 lime
  • 1/2 tsp garlic chilli blend (optional)
  • 1 tsp honey

Salad

  • 1 corn cob, kernels removed
  • 1/2 avocado, diced
  • 2 radishes, thinly sliced
  • Juice of 1/2 a lime

To Serve

  • 1/2 pack sour cream
  • 1 pack chipotle crema
  • 1 pack spicy pepitas
  • 1/2 chilli, thinly sliced
  • Remaining coriander, leaves picked

Steps

  1. Cook rice. Heat a drizzle of oil in a pot on medium-high heat. Cook rice and rice spices for 1-2 minutes, until fragrant. Add water measure and a pinch of salt and bring to the boil. Once boiling, reduce to lowest heat and cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking. Add a knob of butter and fluff rice with a fork.
  2. Prep & cook beans. Toss all bean ingredients in a bowl with a pinch of salt and a drizzle of olive oil. Season to taste. Set aside to marinate.
  3. Prep salad.
  4. Prep & cook corn. Heat a drizzle of oil in a fry-pan on high heat. Cook corn for about 6 minutes, until charred. Set aside to cool.
  5. Finish salad. Toss cooked corn in a bowl with remaining salad ingredients. Season to taste.
  6. Serve rice topped with beans, salad, sour cream, chipotle crema, pepitas, chilli and remaining coriander.

Nutritional Information

Energy 2368 kj
566 kcal
Protein 17.6g
Carbohydrate 73.8g
Fat 21.4g