olive or rapeseed oil
red onion, diced weight
tinned black beans, drained and rinsed (drained weight)
limes (2 zested and juiced, 1 cut into 4 wedges)
tofu, halved through the centre, then diced into large cubes
wild rice (200g cooked weight)
riceberry (200g cooked weight)
avocado, prepped weight, sliced
red chilli, thinly sliced
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!
Per 411g serving
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.