Black bean, tofu & avocado rice bowl

2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less everyday family friendly fibre mains mexican bean recipes spring vegan weeknight

N/A

Source

Ingredients

2 tbsp olive or rapeseed oil

1 red onion , chopped

3 garlic cloves , crushed

2 tsp ground cumin

2 x 400g cans black beans , drained and rinsed

zest 2 limes , then 1 juiced, the other cut into wedges to serve

396g pack tofu , halved through the centre, then chopped into small chunks

2 tsp smoked paprika

2 x 200g pouches cooked brown rice

2 small ripe avocados , halved, stoned, peeled and chopped

small bunch coriander , leaves only

1 red chilli , thinly sliced (optional)

Method

Heat the grill to High. Heat 1 tbsp oil in a frying pan, add the onion and cook, stirring, for 5 mins or so until soft. Add the garlic and sizzle for 30 secs more, then stir in the cumin and black beans. Cook for 5 mins until the beans start to pop and are hot through. Stir through the lime zest and juice, and season.

While the beans cook, put the tofu in a bowl and gently toss through the remaining oil, the paprika and some seasoning. Line a baking tray with foil and arrange the tofu on top. Cook under the grill for 5 mins each side until charred all over.

Heat the rice following pack instructions, then divide between bowls. Top with the beans, tofu, avocado, coriander and a wedge of lime. Add a few slices of chilli too, if you like it spicy.