Mexican bowl

Duration: 35 Min

Level: Easy

Ingredients

For how many people?

For the rice base

200g

White rice

100g

Wild rice

600ml

Water

A pinch of salt

For the planted.steak Bites A La Mexicana

300-400g

planted.steak Bites A La Mexicana

2 tbsp

Neutral oil for roast

For the Pico de Gallo

200g

(approx. 2 medium sized) Ripe tomatoes

small red onion

10g

Fresh coriander

1 tbsp

Lime juice

Salt to taste

For the sour cream

Vegan sour cream

Lime peel

A pinch of salt

Additional toppings

240g

Cooked black beans (or canned, drained and rinsed)

200g

Corn (canned or steamed)

Avocados

A handful of fresh coriander to garnish

Lime wedges to serve

Products in this recipe

planted.steak Bites

A La Mexicana

Preparation

Cook rice

Rinse the white and wild rice under cold water until the water runs clear.
Put the rice in a pan with 600 ml water and a pinch of salt.
Bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes until all the water has been absorbed.
Remove from the heat, cover and leave to rest for 5 minutes before fluffing with a fork.

Preparing pico de gallo

Dice the tomatoes, finely chop the red onion and coriander.
Mix everything together in a bowl.
Add the lime juice and salt, mix well and leave to stand for 10 minutes while you prepare the rest.

Season the sour cream to taste

Mix together in a small bowl: Plant-based sour cream, a pinch of salt & some lime zest
Stir until smooth and creamy. Add more lime or salt to taste.
Chill in the fridge until ready to serve.

Fry the Mexicana Bites

Preheat a frying pan over a medium-high heat.
Pour in a little oil so that the base is lightly covered.
The planted.steak Bites A La Mexicana and fry for 4-5 minutes, turning occasionally, until they are nicely caramelized all over.
Remove from the heat and set aside.

Prepare further toppings

Drain the black beans and corn, rinse briefly and mix together in a small bowl.
Cut the avocados into slices, sprinkle with lime juice to prevent them from turning brown and season lightly with salt.

Putting together bowls

Divide the cooked rice evenly between 4 bowls.
Pour some of the bean and corn mixture on top.
Add a few slices of avocado, a spoonful of pico de gallo and the warm Mexicana Bites.
Finish with a generous dollop of vegan sour cream and some fresh coriander.
Serve with lime wedges.

Optional extras