You’re going to have a spec-taco-ular day in the kitchen, Chef! On a bed of coriander-infused white basmati rice comes crispy-coated falafels, surrounded by a mouthwatering Mexican medley of rich black beans, charred peppers, onion & corn, spiced with a kick of NOMU Mexican Spice Blend. Accompanied by a creamy avo hummus and a zesty salsa for freshness.
Vegan Mexican Taco Bowl
Vegan Mexican Taco Bowl
with falafels & avo hummus
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Avolands Plain Guacamole 150g
- Bell Pepper
- Bell Peppers
- Black Beans
- Corn
- Fresh Coriander
- Lemon Juice
- NOMU Mexican Spice Blend
- Onion
- Onions
- Outcast Falafels
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CORIANDER RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add 1⁄2 the chopped coriander, fluff with a fork, and cover.
MMMEXICAN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Onion and the sliced pepper until golden, 8-10 minutes (shifting occasionally). Add the corn, the drained beans, and the NOMU spice blend, and fry until charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
LET’S SALSA
In a bowl, combine the lemon juice (to taste) with the diced Onions (to taste), the diced peppers, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
AVO HUMMUS
In a bowl, loosen the avo hummus with water in 5ml increments until drizzling consistency. Season and set aside.
CRISPY FALAFELS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SET THE TABLE
Make a bed of the coriander rice and top with the falafels and the charred veg & beans. Serve alongside the salsa and drizzle with the avo hummus. Garnish with the remaining coriander.
CORIANDER RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add 1⁄2 the chopped coriander, fluff with a fork, and cover.
MMMEXICAN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Onion and the sliced pepper until golden, 8-10 minutes (shifting occasionally). Add the corn, the drained beans, and the NOMU spice blend, and fry until charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
LET’S SALSA
In a bowl, combine the lemon juice (to taste) with the diced Onions (to taste), the diced peppers, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
AVO HUMMUS
In a bowl, loosen the avo hummus with water in 5ml increments until drizzling consistency. Season and set aside.
CRISPY FALAFELS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SET THE TABLE
Make a bed of the coriander rice and top with the falafels and the charred veg & beans. Serve alongside the salsa and drizzle with the avo hummus. Garnish with the remaining coriander.
CORIANDER RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add 1⁄2 the chopped coriander, fluff with a fork, and cover.
MMMEXICAN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Onion and the sliced pepper until golden, 10-12 minutes (shifting occasionally). Add the corn, the drained beans, and the NOMU spice blend, and fry until charred, 6-8 minutes (shifting occasionally). Season, remove from the pan, and set aside.
LET’S SALSA
In a bowl, combine the lemon juice (to taste) with the diced Onions (to taste), the diced peppers, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
AVO HUMMUS
In a bowl, loosen the avo hummus with water in 5ml increments until drizzling consistency. Season and set aside.
CRISPY FALAFELS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SET THE TABLE
Make a bed of the coriander rice and top with the falafels and the charred veg & beans. Serve alongside the salsa and drizzle with the avo hummus. Garnish with the remaining coriander.
CORIANDER RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add 1⁄2 the chopped coriander, fluff with a fork, and cover.
MMMEXICAN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Onion and the sliced pepper until golden, 10-12 minutes (shifting occasionally). Add the corn, the drained beans, and the NOMU spice blend, and fry until charred, 6-8 minutes (shifting occasionally). Season, remove from the pan, and set aside.
LET’S SALSA
In a bowl, combine the lemon juice (to taste) with the diced Onions (to taste), the diced peppers, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
AVO HUMMUS
In a bowl, loosen the avo hummus with water in 5ml increments until drizzling consistency. Season and set aside.
CRISPY FALAFELS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
SET THE TABLE
Make a bed of the coriander rice and top with the falafels and the charred veg & beans. Serve alongside the salsa and drizzle with the avo hummus. Garnish with the remaining coriander.
Frequently Asked Questions
What is the preparation time for Vegan Mexican Taco Bowl?
The preparation time for Vegan Mexican Taco Bowl with falafels & avo hummus is between 20 and 35 minutes.
What is the total time required to make Vegan Mexican Taco Bowl with falafels & avo hummus?
The total time required to make Vegan Mexican Taco Bowl with falafels & avo hummus is between 30 and 45 minutes.
How many servings does Vegan Mexican Taco Bowl provide?
4 servings
What are the main ingredients in Vegan Mexican Taco Bowl?
Avolands Plain Guacamole 150g, Bell Pepper, Bell Peppers, Black Beans, Corn, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Onion, Onions, Outcast Falafels, Tomato, Tomatoes, White Basmati Rice
What is the nutritional information of Vegan Mexican Taco Bowl?
Calories: 846, Carbs: 136 grams, Fat: grams, Protein: 29.7 grams, Sugar: 19 grams, Salt: 1705 grams
How do I prepare Vegan Mexican Taco Bowl?
AVO HUMMUS: In a bowl, loosen the avo hummus with water in 5ml increments until drizzling consistency. Season and set aside. CRISPY FALAFELS: Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. SET THE TABLE: Make a bed of the coriander rice and top with the falafels and the charred veg & beans. Serve alongside the salsa and drizzle with the avo hummus. Garnish with the remaining coriander. CORIANDER RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add 1⁄2 the chopped coriander, fluff with a fork, and cover. MMMEXICAN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the sliced pepper until golden, 8-10 minutes (shifting occasionally). Add the corn, the drained beans, and the NOMU spice blend, and fry until charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside. LET’S SALSA: In a bowl, combine the lemon juice (to taste) with the diced onions (to taste), the diced peppers, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Vegan Mexican Taco Bowl?
Avolands Plain Guacamole 150g, Bell Pepper, Bell Peppers, Black Beans, Corn, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Onion, Onions, Outcast Falafels, Tomato, Tomatoes, White Basmati Rice
How many calories does Vegan Mexican Taco Bowl have?
846 calories
How much fat content does Vegan Mexican Taco Bowl have?
grams
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