Rainbow bowl
A colourful bowl of goodness! Try this as a healthy lunch meal.
TOTAL TIME 15 minutes | SERVES 4
INGREDIENTS
- 400 g black beans
- 1 tsp ground cumin
- 1 garlic clove, minced
- 2 tbsp lime juice
- 2 tbsp olive oil
- ¼ cup coriander leaves
- 1 corn on the cob, chargrilled
- 1 tomato, cut into wedges
- 1 avocado, cut into wedges
- 60 g red cabbage, shredded
- 1 carrots, peeled and cut into matchsticks
- 4 butter lettuce leaves
- Sour cream to serve
METHOD
DRAIN beans and rinse well. Place in a bowl.
PROCESS cumin, garlic, lemon juice, oil and coriander in a food processor until smooth. Add dressing to the beans and gently toss to combine.
REMOVE charred corn off the cob.
ASSEMBLE all the ingredients together in a bowl and top with sour cream.
FOOD TEAM TIP: Feel free to swop the black beans out for chickpeas.
Rainbow bowl
Ingredients
- 400 g black beans
- 1 tsp ground cumin
- 1 garlic clove, minced
- 2 tbsp lime juice
- 2 tbsp olive oil
- ¼ cup coriander leaves
- 1 corn on the cob, chargrilled
- 1 tomato, cut into wedges
- 1 avocado, cut into wedges
- 60 g red cabbage, shredded
- 1 carrots, peeled and cut into matchsticks
- 4 butter lettuce leaves
- Sour cream to serve
Instructions
Drain beans and rinse well. Place in a bowl.
Process cumin, garlic, lemon juice, oil and coriander in a food processor until smooth. Add dressing to the beans and gently toss to combine.
Remove charred corn off the cob.
Assemble all the ingredients together in a bowl and top with sour cream.
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ALSO SEE: Rainbow burrito bowl
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.