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🍽️ Fresh Mexican Bowl with Mint-Yogurt Dip

588 kcal · 30 min · 4 servings

Ingredients

• 100 g brown rice
• salt
• 500 g FRoSTA (organic vegetable mix Mexican cuisine)
• 1 tbsp olive oil
• 100 g black beans (can; drained weight)
• 1 red chili pepper
• 1 small red onion
• 1 romaine lettuce heart
• 1 avocado
• 2 tbsp lime juice
• 1 small garlic clove
• 1 handful mint
• 150 g yogurt (3.5 % fat)
• pepper

Instructions

1. 1. Place the rice in a pot.
2. 2. Cover the rice with twice as much salted water as rice.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to medium.
5. 5. Let the rice cook covered for 25 minutes.
6. 6. Drain the rice if there is still water in the pot.
7. 7. Let the rice drip dry in a sieve.
8. 8. Add the frozen organic vegetable mix 'Mexican Kitchen' to a pan.
9. 9. Add one tablespoon of oil to the vegetables in the pan.
10. 10. Heat the pan over high heat.
11. 11. Fry the vegetables for 7 to 8 minutes.
12. 12. Stir the vegetables occasionally.
13. 13. Pour the beans into a sieve.
14. 14. Rinse the beans under cold water.
15. 15. Let the beans drip dry in the sieve.
16. 16. Clean the chili pepper.
17. 17. Wash the chili pepper.
18. 18. Remove the seeds from the chili pepper.
19. 19. Cut the chili pepper into rings.
20. 20. Peel the onion.
21. 21. Halve the onion.
22. 22. Cut the onion into rings.
23. 23. Clean the salad.
24. 24. Wash the salad.
25. 25. Cut the salad into thin strips.
26. 26. Cut the avocado in half.
27. 27. Remove the pit of the avocado.
28. 28. Scoop out the flesh of the avocado with a spoon.
29. 29. Cut the avocado flesh diagonally into strips.
30. 30. Drizzle the avocado strips with a little lime juice.
31. 31. Peel the garlic for the dip.
32. 32. Wash the mint.
33. 33. Shake the mint dry.
34. 34. Chop the mint finely.
35. 35. Mix the garlic with the yogurt.
36. 36. Add the chopped mint to the yogurt.
37. 37. Add the remaining lime juice to the dip.
38. 38. Season the dip with salt and pepper.
39. 39. Divide the rice onto two bowls.
40. 40. Divide the beans onto the bowls.
41. 41. Divide the organic vegetable mix onto the bowls.
42. 42. Divide the salad onto the bowls.
43. 43. Garnish the bowls with the avocado.
44. 44. Garnish the bowls with the yogurt-mint dip.
45. 45. Garnish the bowls with the chili rings.
46. 46. Garnish the bowls with the onions.

Nutrition per serving

• kcal: 588
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 74 g