Hello #LoyalRoyals
If you’re looking for ways to pack more fresh vegetables into your meals, then you’re going to love these Plant-Powered Bowls.
We made them using the left-over Mexican beans which starred in our recipe for Quick Two-Bean Chilli (Chilli con Carne without the Carne) – knowing that if you do one big cook-up, you’ll earn yourself a night off – but you can also map out the week’s work meals using the same recipe. If chilli beans are not your thing, sub in brown rice, spinach, roast veggies and any fresh salad ingredients you find in the fridge. These bowls are very forgiving 😉
Here’s to simple, plant-powered meals and nights off!
HRH Kathleen
You will need
2 sweet corn cobs
1 cup raw quinoa (this will make approximately 3 cups cooked quinoa)
2 cups peeled edamame beans or frozen peas
2 cups prepared Mexican beans (here’s our recipe)
Handful radicchio or leaves of choice
2 avocados, peeled and pitted
½ jar Pesto Princess Greek Pesto
½ cup Greek yoghurt (or a plant-based alternative like cashew cream or hummus)
4 small radishes, sliced
Handful of raw mushrooms (optional)
Lime or lemon wedges, to serve
How to
1. Char the sweet corn in a lightly greased, searing hot pan.
2. Cook the quinoa and edamame beans according to the packet instructions.
3. Cut the corn from the cob and gently heat the beans.
4. Divide the beans between four bowls and top with the corn. Add cooked quinoa, edamame, salad leaves, avocado, radishes and mushrooms to each bowl. Swirl the Pesto Princess Greek Pesto through the yoghurt and spoon over the bowls.
Add a squirt of lime, or lemon, season and serve.
Serves 4.
Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.
Food Assistant: Bianca Strydom.
