High antioxidant Mexican bowls with guacamole
BY Jessica McGowan | 12 December 2022
Coriander is an antioxidant-rich herb that adds great flavour. It is high in vitamin K. Using the roots of coriander minimises wastage and provides a deeper, richer flavour to the dish.
Mexican bean mix
2 cans of black beans — drained and rinsed well
1 can of chopped tomato
1 cup of water
2 garlic clove chopped finely
1 small onion diced
A bunch of coriander — washed roots. Keep leafy parts for garnish. roots chopped finely.
1 tsp oregano (fresh or dried)
1 tsp paprika
1 tsp white pepper
1 tsp cumin
Salt and black pepper
½ red onion
2 small tomato
Juice of ½ lime
Salad bowl options include
Grated carrot or courgette
½ garlic clove minced
Juice of ½ lemon
1 handful of coriander or mint chopped finely
- In a large saucepan, heat olive oil to medium heat, add onion, garlic and coriander roots. Cook for 2 minutes.
- Add cumin and paprika, cook for a further 1 minute stir continuously.
- Pour in black beans, stir and cook for a further 1 minute.
- Add tomato, water, oregano, white pepper and salt.
- Bring up heavy simmer, then turn down low for 20 minutes.
- While the beans are cooking, prepare the salsa, dice cucumber, onion and tomato finely. Add to a small bowl and lime juice.
- Make guacamole.
- Prepare vegetables for salad bowl. Shred lettuce and cabbage works well. Red or yellow peppers slice finely, grate carrot and courgette, and use coriander leaves for garnish.
- To assemble the bowl, start with a salad, add warm bean mix and top with guacamole and salsa.
- Finish with a squeeze of lime on top.
Note: Bean mix can be made the day before.