Mexican-Spiced Black Bean, Squash & Rice Bowls
with Snappy String Pea Salad & Avocado Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
Vegetarian and Mexican, a winning combination or what? Claro que sí! Black beans were born ready to soak up the fragrances of garlic, scallions, lime juice and chili-led spices. And chunks of butternut squash are happy to jump in there for contrast. Serve the hearty combo over white rice with a dollop of sour cream combined with avocado purée. A crisp salad of lime-spritzed string peas ups the snappiness and the happiness.
We will send you:
- 15ml Minced garlic
- 100g Sugar snap peas (or snow peas)
- 300g Diced butternut squash
- 2 Scallions
- 1 Lime
- 540ml Black beans (canned)
- 57g Avocado purée
- 160g White rice
- 86ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
5 g
Sodium
1020 mg
Total Carb
144 g
Sugars
15 g
Protein
29 g
Fibre
28 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; 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. Fluff the rice.
Mise en place
Meanwhile, thinly slice the string peas on an angle. Quarter the lime. Thinly slice the scallions.
Sauté the squash & black beans
Drain and rinse the black beans. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and ½ the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the squash and sauté, 3 to 5 min., until beginning to soften. Add the black beans, juice of 2 lime wedges (double for 4 portions) and all but a pinch of the spices. Sauté, 2 to 3 min., until the squash is tender and the beans are warmed through; season with S&P.
Make the string pea salad
In a medium bowl, combine the string peas, remaining scallions, the juice from the remaining lime wedges, a drizzle of oil and S&P.
Make the avocado sour cream
In a small bowl, combine the sour cream, avocado purée, remaining spices and S&P.
Plate your dish
Divide the rice between your bowls. Top with the squash, black beans and string pea salad. Dollop the avocado sour cream over top. Bon appétit!
