Vegan Tex-Mex Style Rice & Black Bean Bowls
with Cashew-Lime Crema & Tortilla Chips
Cooking time
25 minutes
Servings
2/4
Calories
980 /serving
Take notes on texture while digging into this Tex-Mex-minded vegan supper. Sink your teeth into tender chunks of garlic-roasted zucchini and enjoy the refreshing snap of kohlrabi spritzed with lime. Baked tortilla chips shatter with crispness while a whirl of cashew butter, lime and nutritional yeast spreads over the tongue like crema. Rice and beans round out a meatless meal that’s as much fluffy and filling as it is nibbly and nourishing.
We will send you:
- 2 Garlic cloves
- 1 Lime
- 2 Heirloom zucchini
- 1 Kohlrabi
- 540ml Black beans (canned)
- 8g Nutritional yeast
- 15g Cashew butter
- 160g White rice
- 4 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Cashews, Sulphites, Wheat
You will need:
Medium pot
Strainer
Whisk
Peeler
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Zester
Total Fat
31 g
Saturated Fat
5 g
Sodium
1190 mg
Total Carb
154 g
Sugars
9 g
Protein
34 g
Fibre
28 g
Preparation
Cook the rice
Preheat the oven to 450°F. Mince the garlic. Drain and rinse the black beans. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the black beans. Fluff and keep warm.
Roast the zucchini
Meanwhile, quarter the zucchini lengthwise; cut crosswise into ½ inch pieces. On a lined sheet pan, toss with the remaining garlic, a drizzle of oil, ½ the remaining spices and S&P. Roast, 6 to 9 min., until crisp-tender.
Make the tortilla chips
Meanwhile, stack and halve the tortillas; cut into ½ inch strips. On a second lined sheet pan, toss with a drizzle of oil. Bake, flipping halfway, 4 to 6 min., until crispy; season with S&P.
Dress the kohlrabi
Meanwhile, zest and juice the lime. Peel and small-dice the kohlrabi. In a small bowl, combine ½ the lime juice, 2 tbsp oil (double for 4 portions) and S&P. Add the kohlrabi; toss well.
Make the cashew-lime crema
In a second small bowl, whisk the cashew butter, nutritional yeast (start with ½), lime zest (start with ½), remaining lime juice and spices, 2 tbsp hot water (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your bowls. Top with the zucchini, kohlrabi and tortilla chips. Drizzle with the cashew-lime crema. Bon appétit!
