Black Bean Bulgur Bowl with Avocado Pico De Gallo

Steps

1. a full kettle to the boil.
2. Heat a drizzle of oil in a medium pot (with a lid) on medium heat. Cook onion and salt for about 3 minutes, until softened. Add Mexican spice mix and bulgur and cook a further 1 minute, stirring, until fragrant. Add stock and water and bring to a boil. Cover, turn off heat and leave to steam for 10 minutes.
3. While bulgur is cooking, prepare the rest of the meal. Remove core and seeds from capsicum and dice 1cm; roughly chop spinach; drain and rinse black beans. Set all aside.
4. Prepare avocado pico de gallo. Finely dice tomato and chilli and zest and juice lime. Combine in a medium bowl with chopped red onion, coriander and garlic.
5. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon, scoop out flesh and dice 1cm. Add to bowl with all other ingredients, season with salt and pepper and gently toss to combine
6. Fluff up cooked bulgur with a fork and stir through capsicum, spinach, black beans, lemon juice and chipotle sauce. Season to taste with salt pepper.
7. divide black bean bulgur between bowls. Top with lettuce and a spoonful of avocado pico de gallo. Garnish with chilli (if desired) and spicy rockmelon seeds.