🍽️ Colorful Vegetable Bowl with Guacamole, Mozzarella and Basmati Rice

Name: Colorful Vegetable Bowl with Guacamole, Mozzarella and Basmati Rice
Total time: 30 min
Yield: 4 servings
Ingredients: Basmati rice 300 g; Salt Pinch; Organic Limes 1 pc.; Mozzarella 125 g; Avocado 2 pcs.; Carrots 2 pcs.; Cherry tomatoes 300 g; Mushrooms, white 400 g; Olive oil 2 tbsp; Pepper, black ground Pinch; Oil 2 tbsp; Sugar Pinch; Tomato paste 70 g; Vegetable broth 100 ml

628 kcal · 30 min · 4 servings

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Ingredients

Basmati rice 300 g
Salt Pinch
Organic Limes 1 pc.
Mozzarella 125 g
Avocado 2 pcs.
Carrots 2 pcs.
Cherry tomatoes 300 g
Mushrooms, white 400 g
Olive oil 2 tbsp
Pepper, black ground Pinch
Oil 2 tbsp
Sugar Pinch
Tomato paste 70 g
Vegetable broth 100 ml

Instructions

1. Place the rice in a pot and cover it with 700 milliliters of salted water.
2. Bring the water to a boil.
3. Reduce the heat to low and let the rice simmer covered for about 15 minutes.
4. Wash the lime under hot water and dry it.
5. Grate about 1 teaspoon of the lime zest.
6. Drain the mozzarella.
7. Cut the mozzarella into cubes of about 1 centimeter.
8. Halve the avocados and remove the pits.
9. Scoop the avocado flesh out of the skin with a spoon.
10. Wash the carrots and trim the ends.
11. Grate the carrots coarsely.
12. Wash the tomatoes and halve them.
13. Wipe the mushrooms with kitchen paper if necessary.
14. Quarter the mushrooms.
15. Mix 2 tablespoons of olive oil with the lime zest in a bowl.
16. Season the oil mixture with salt and pepper.
17. Place the mozzarella cubes in the marinade.
18. Place the avocado flesh in a separate bowl.
19. Add 1 tablespoon of lime juice to the avocado flesh.
20. Mash the avocado with a fork.
21. Season the guacamole to taste with salt and pepper.
22. Place the grated carrots in a bowl.
23. Add the remaining lime juice to the carrots.
24. Season the carrots with salt and pepper.
25. Heat 1 tablespoon of oil in a pan over medium heat.
26. Fry the tomato halves in the pan for about 3 minutes.
27. Season the tomatoes with salt, pepper, and a pinch of sugar.
28. Remove the tomatoes from the pan and place them on a plate.
29. Clean the pan with kitchen paper.
30. Heat 1 tablespoon of oil in the pan over high heat.
31. Fry the mushrooms for about 3 minutes over high heat.
32. Add tomato paste and broth to the mushrooms.
33. Let the mixture simmer for about 3 minutes.
34. Season the mushrooms with salt and pepper.
35. Arrange the vegetables in a bowl.
36. Top the bowl with the guacamole.
37. Enjoy your meal!

Nutrition per serving

kcal: 628
Protein: 19 g · Fett/Fat: 27 g · Carbs: 74 g