Plantbased Mexican Bowl
Servings Prep Time
1-2people 10minutes
Cook Time
10minutes
Servings Prep Time
1-2people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Cook rice according to package instructions.
  2. Chop the onion and cilantro and set aside.
  3. If using canned beans and corn then drain and rinse them, then set aside to air dry.
  4. After the rice is cooked, let it cool down for a few minutes before stirring in the juice of half a lime, quarter of the chopped onion, the chopped cilantro and the spices. Taste to adjust the spices according to your personal preference.
  5. Once the rice is ready, combine with the corn and beans and serve in a bowl.
  6. For the guacamole, mash half an avocado with the juice of half a lime, the rest of the chopped onion and the same spices. Serve the guacamole on top of the rice, bean and corn mixture, and enjoy!
Recipe Notes

I realize that black beans are not easy to find in Cairo but red kidney beans could work very well in this recipe.

This dish can be served warm or chilled, according to the season and your preference. All you need to do if you want to serve it chilled is to let it cool down to the room temperature and you’re good to go!