Vegetarian Mexican Bowl

A satisfying portion of steaming basmati rice is topped with fresh greens, a tangy, rich mix of baby tomatoes, black beans & pickled onion, with a side of sweet corn on the cob with silky, pan-fried onion. Dollop over the Pesto Princess Coriander & Chilli Pesto-infused sour cream, and garnish with some spicy jalapeños.

Vegetarian Mexican Bowl

with baby tomatoes, black beans & pickled jalapeños

4.6

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Vegetarian Mexican Bowl
  1. FLUFFY RICE

    Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.

  2. PICKLED Onion

    Place ¼ the sliced Onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.

  3. TANGY BEANS

    In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.

  4. CHARRED CORN

    Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining Onion and fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.

  5. PESTO CREAM

    In a small bowl, combine the Sour Cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.

  6. MMMEXICAN MEAL

    Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred Onion and Corn On The Cob alongside. Drizzle it all with the pesto Sour Cream. Garnish with the sliced jalapeños (to taste).

  1. FLUFFY RICE

    Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.

  2. PICKLED Onion

    Place ¼ the sliced Onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.

  3. TANGY BEANS

    In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.

  4. CHARRED CORN

    Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining Onion and fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.

  5. PESTO CREAM

    In a small bowl, combine the Sour Cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.

  6. MMMEXICAN MEAL

    Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred Onion and Corn On The Cob alongside. Drizzle it all with the pesto Sour Cream. Garnish with the sliced jalapeños (to taste).

  1. FLUFFY RICE

    Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.

  2. PICKLED Onion

    Place ½ the sliced Onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.

  3. TANGY BEANS

    In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.

  4. CHARRED CORN

    Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining Onion and fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside.

  5. PESTO CREAM

    In a small bowl, combine the Sour Cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.

  6. MMMEXICAN MEAL

    Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred Onion and Corn On The Cob alongside. Drizzle it all with the pesto Sour Cream. Garnish with the sliced jalapeños (to taste).

  1. FLUFFY RICE

    Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.

  2. PICKLED Onion

    Place ½ the sliced Onion into a bowl with the vinegar, a splash of water and seasoning. Set aside.

  3. TANGY BEANS

    In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside.

  4. CHARRED CORN

    Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining Onion and fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan and set aside.

  5. PESTO CREAM

    In a small bowl, combine the Sour Cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside.

  6. MMMEXICAN MEAL

    Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred Onion and Corn On The Cob alongside. Drizzle it all with the pesto Sour Cream. Garnish with the sliced jalapeños (to taste).

Frequently Asked Questions

What is the preparation time for Vegetarian Mexican Bowl?

The preparation time for Vegetarian Mexican Bowl with baby tomatoes, black beans & pickled jalapeños is between 20 and 40 minutes.

What is the total time required to make Vegetarian Mexican Bowl with baby tomatoes, black beans & pickled jalapeños?

The total time required to make Vegetarian Mexican Bowl with baby tomatoes, black beans & pickled jalapeños is between 35 and 50 minutes.

How many servings does Vegetarian Mexican Bowl provide?

4 servings

What are the main ingredients in Vegetarian Mexican Bowl?

Baby Tomatoes, Black Beans, Brown Basmati Rice, Corn On The Cob, Green Leaves, Onion, Pesto Princess Coriander & Chilli Pesto, Pickled Jalapeños, Sour Cream, White Wine Vinegar

What is the nutritional information of Vegetarian Mexican Bowl?

Calories: 498, Carbs: 83 grams, Fat: grams, Protein: 14.6 grams, Sugar: 16 grams, Salt: 262.1 grams

How do I prepare Vegetarian Mexican Bowl?

MMMEXICAN MEAL: Dish up a base of steaming rice and top with the shredded leaves. Scatter over the dressed tomatoes & beans, and the pickled onions. Serve the charred onion and corn on the cob alongside. Drizzle it all with the pesto sour cream. Garnish with the sliced jalapeños (to taste). PESTO CREAM: In a small bowl, combine the sour cream and the remaining pesto. Season and loosen with water in 5ml increments until drizzling consistency. Set aside. CHARRED CORN: Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid, add the remaining onion and fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside. TANGY BEANS: In a separate bowl, toss together the halved tomatoes, the drained beans, and ½ the pesto. Season and set aside. PICKLED ONION: Place ¼ the sliced onion into a bowl with the vinegar, a splash of water and seasoning. Set aside. FLUFFY RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 20-25 minutes. Drain (if necessary) and cover.

What should be prepared from my kitchen to make Vegetarian Mexican Bowl?

Baby Tomatoes, Black Beans, Brown Basmati Rice, Corn On The Cob, Green Leaves, Onion, Pesto Princess Coriander & Chilli Pesto, Pickled Jalapeños, Sour Cream, White Wine Vinegar

How many calories does Vegetarian Mexican Bowl have?

498 calories

How much fat content does Vegetarian Mexican Bowl have?

grams

Woolies Products in this dish

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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