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.
White Basmati Rice - 75ml
Fresh Coriander - 3g
Onion - 1
Bell Pepper - 1
Corn - 50g
Black Beans - 60g
NOMU Mexican Spice Blend - 5ml
Lemon Juice - 20ml
Tomato - 1
Avolands Plain Guacamole 150g - 1
Outcast Falafels - 6
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.
White Basmati Rice - 150ml
Fresh Coriander - 5g
Onion - 1
Bell Pepper - 1
Corn - 100g
Black Beans - 120g
NOMU Mexican Spice Blend - 10ml
Lemon Juice - 40ml
Tomato - 1
Avolands Plain Guacamole 150g - 1
Outcast Falafels - 12
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.
White Basmati Rice - 225ml
Fresh Coriander - 8g
Onions - 2
Bell Peppers - 2
Corn - 150g
Black Beans - 180g
NOMU Mexican Spice Blend - 15ml
Lemon Juice - 60ml
Tomatoes - 2
Avolands Plain Guacamole 150g - 1
Outcast Falafels - 18
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.
White Basmati Rice - 300ml
Fresh Coriander - 10g
Onions - 2
Bell Peppers - 2
Corn - 200g
Black Beans - 240g
NOMU Mexican Spice Blend - 20ml
Lemon Juice - 80ml
Tomatoes - 2
Avolands Plain Guacamole 150g - 1
Outcast Falafels - 24
Woolies Products in this dish
