for the recipe Southwest Buddha Bowl
|2 tbsp||Olive Oil|
|2 - 3||Garlic Cloves , chopped|
|50 g||Chickpeas , boiled|
|2 - 3 no.||Spring Onion Greens , chopped|
|100 g||Boiled Rice|
|Black Pepper Powder|
|¼ each Red, Yellow and Green Capsicum , sliced|
|1||medium Avocado , sliced|
|50 g||Sweet Corn Kernels , warm|
|2||boiled Eggs , cut into wedges|
|4 - 5||Cherry Tomatoes , halved|
|75 g||FunFoods Zer0Fat Dressing South West|
Mexican rice- Heat 1 tsp oil in a non-stick pan (medium flame) add garlic, kidney beans, spring onion and rice. Sauté rice mix for 1-2 minutes and season it with salt and pepper.
Heat remaining oil in a non-stick pan (medium flame) add capsicum and sauté it for 1-2 minutes. Season it with salt and pepper.
Assembling- In a bowl alternatively place Mexican rice, followed by grill peppers, avocado, sweet corn, egg and cherry tomato. Season veggies with salt and pepper.
Drizzle dressing on the bowl and serve.
|Per serving / piece||Per 100 g / ml|