Loaded with veggies, herbs, avo and sour cream, this vegan bowl is a great vegetarian option if you’re looking for something tasty but filling.
Mexican vegan bowl
Serves 4
You’ll need: 15ml olive oil; 1 onion, finely chopped; 1 tsp cumin seeds; 410g black beans; lettuce leaves; 150g cherry tomatoes, halved; 410g sweetcorn; 2 avocados; 250g tortilla/ nacho chips; 60g cheddar cheese; 30g fresh coriander, chopped; salt and black pepper according to taste; 160g sour cream; 45g Maggi Sweet Chilli Sauce.
How to:
Heat the oil in a pan and gently fry the onions for 3-4 minutes. Add the black beans, cumin and Maggi Sweet Chilli Sauce and cook for 3-4 minutes. Remove from the heat and gently mash the beans into a chunky mixture.
Make the dressing by mixing the sour cream and more Maggi Sweet Chilli Sauce together.
Place the lettuce in a bowl and stack the ingredients on top of the lettuce in a clockwise position – the refried bean mixture, sweetcorn, tomatoes, sliced avocado and nacho chips on top.
Top with some dressing, grated cheese, coriander and season to taste with salt and black pepper.
* Recipe & image by Maggi.
