Mexican Buddha Bowl with Pine Nuts, Raisins and Hazelnuts

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30 mins
1 SERVERS
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PREP TIME

30 min

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COOK TIME

min

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TOTAL TIME

30 mins

Ingredients

Method

  1. 1) Simmer the brown rice for 25 minutes.
    2) Once boiled, drain and place it on one side of a medium bowl and add the rinsed red beans next to it.
    3) Wash the spinach leaves and the cherry tomatoes. Cut the cherry tomatoes into halves.
    4) Wilt the spinach leaves in a pan with a little olive oil, when they are half done, add the pine nuts and raisins and cook for 3 more minutes.
    5) Add the spinach leaves and the cherry tomatoes to the bowl. Add olive oil and salt.
    6) Finally, add two tablespoons of guacamole to the top and the crushed hazelnuts.

    For the guacamole (5 minutes):
    1) Smash the avocado halves in a medium bowl.
    2) Add the onion, the juice of one lime, the fresh coriander and a little salt and black pepper. Mix together.
     

Ingredients

Method

  1. 1) Simmer the brown rice for 25 minutes.
    2) Once boiled, drain and place it on one side of a medium bowl and add the rinsed red beans next to it.
    3) Wash the spinach leaves and the cherry tomatoes. Cut the cherry tomatoes into halves.
    4) Wilt the spinach leaves in a pan with a little olive oil, when they are half done, add the pine nuts and raisins and cook for 3 more minutes.
    5) Add the spinach leaves and the cherry tomatoes to the bowl. Add olive oil and salt.
    6) Finally, add two tablespoons of guacamole to the top and the crushed hazelnuts.

    For the guacamole (5 minutes):
    1) Smash the avocado halves in a medium bowl.
    2) Add the onion, the juice of one lime, the fresh coriander and a little salt and black pepper. Mix together.
     

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