SPICY BLACK BEAN VEGGIE BOWLS

BY Ceres Organics

vegan   

Ready in 45 minutes | Serves 6


Ingredients

RICE BOWLS

1½ cups Organic Jasmine White Rice

juice of 4-5 limes

2 handfuls of fresh coriander, roughly chopped

SPICY SAUCE

1 roasted red bell pepper, stem and seeds removed

1-2 cans chipotle peppers in adobo sauce, plus 2 tablespoons of the adobo sauce

2 cloves garlic

2 fresh tomatoes

¼ cup Organic Sundried Tomatoes (chopped)

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

sea salt, to taste

TOFU SCRAMBLE

1 block TONZU organic tofu

1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed

1 can Organic Black Beans (rinsed and drained)

2 avocados

½ red onion, diced

sea salt, to taste

Method

Preheat your oven to 220°C and line a baking tray.

Cook rice according to packet directions. Mix juice of 2 limes and a handful of coriander into cooked rice.

Roast bell pepper for about 10 minutes. Add to a blender with remaining spicy sauce ingredients and pulse until you reach a smooth consistency.

Remove tofu from package, drain and press between paper towels to remove excess liquid. Slice into 8 thick slabs.

Heat olive oil in a pan over a medium heat. Stir fry the tofu until it’s starts to go crispy and golden. With a wooden spoon, break up tofu into a ‘scramble’. Add the spicy sauce, half a cup of water, and the black beans. Simmer for 15-20 minutes.

In a small bowl, mash the avocados and stir in the red onion, remaining coriander and lime juice. Season to taste.

In bowls, layer up the coriander lime rice with the spicy scrambled tofu mix and smashed avocado.