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Bean, Tofu, Avocado + Riceberry Bowl

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE STRENGTH
SERVES 4

INGREDIENTS

Main
olive or rapeseed oil
1.5 tbsp
red onion, diced weight
120g
garlic cloves, crushed
3
ground cumin
1 tsp
tinned black beans, drained and rinsed (drained weight)
400g
limes (2 zested and juiced, 1 cut into 4 wedges)
3
tofu, halved through the centre, then diced into large cubes
400g
smoked paprika
2 tsp
wild rice (200g cooked weight)
65g
riceberry (200g cooked weight)
65g
avocado, prepped weight, sliced
200g
coriander
20g
red chilli, thinly sliced
1
salt
2g
pepper
1g

METHOD

Marinade the tofu in the paprika and 1 clove of garlic and season.
Heat 1 tbsp. oil in a medium hot pan and add the onion and cook for 5 minutes or until soft.
Add the garlic and cook for 30 seconds more then stir in the cumin and black beans.
Cook for 5 minutes until the beans start to pop and are hot throughout.
Stir through the lime zest and juice, and season.
While the beans cook, sear the tofu in a hot pan until browned.
Heat the rice then divide between four bowls.
Top each bowl with the beans, tofu, avocado, coriander and a few slices of chilli.
Serve with a wedge of lime and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 411g
% RNI
Energy kJ
529
6%
2176
25%
Energy kcal
126
6%
519
25%
5.1g
7%
20.9g
29%
0.9g
4%
3.7g
18%
1.4g
1%
5.6g
6%
0.14g
2%
0.58g
9%
Protein
5.3g
-
21.8g
-
Carbohydrates
14.3g
-
58.7g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.