Zesty Vegan Taco Bowls
with Grilled Tomatillo & Corn Salsa
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
A great salsa sets the tone for suppertime. We’re going upbeat with barbecue-browned fresh green tomatillos and corn on the cob, mingled with lime and cilantro. It crowns multi-textured bowls of Mexican-spiced rice, radish salad and pepitas, embossed with avocado purée.
We will send you:
- 2 Ears of corn
- 14g Cilantro
- 100g French radishes
- 225g Tomatillos
- 1 Lime
- 160g White rice
- 57g Avocado purée
- 25g Roasted pepitas (pumpkin seeds)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
BBQ (or pan)
Total Fat
21 g
Saturated Fat
4 g
Sodium
690 mg
Total Carb
120 g
Sugars
19 g
Protein
19 g
Fibre
11 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices 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, zest and juice the lime.
- Toss the corn with a drizzle of oil, ½ the remaining spices and S&P.
- Remove the husks from the tomatillos; toss with a drizzle of oil, the remaining spices and S&P.
- Thinly slice the radishes.
- Roughly chop the cilantro leaves and stems.
Grill the corn & tomatillos
- Add the corn and tomatillos to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
- Transfer to a cutting board.
- Small-dice the tomatillos.
- Cut the corn kernels off the cobs.
- Transfer to a large bowl.
Make the radish salad
- Meanwhile, in a medium bowl, combine the radishes, ⅓ of the lime juice, ⅓ of the cilantro, a drizzle of oil and S&P.
Make the salsa & serve
- To the bowl of corn and tomatillos, add the lime zest, remaining lime juice and cilantro, a drizzle of oil and S&P; toss well.
- Divide the rice between your bowls.
- Top with the salsa, radish salad and avocado purée.
- Garnish with the pepitas. Bon appétit!
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Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
