Peanut spelt bowl with spinach
Add the spelt to about 100 ml of boiling salted water and simmer, covered, over medium heat for 25-30 minutes. In the meantime, add the peanut kernels to 50 ml...
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Mexican bowl with guacamole
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
553
Calories
79 g
Carbohydrates
19 g
Protein
12 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 3 (60 g) |
 | Bell pepper (yellow, fresh) | ¼ (37,5 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Coriander leaves (fresh) | 4 g |
 | Kidney beans (canned) | 50 g |
 | Avocado (fresh) | ½ (80 g) |
 | Limes, lime (fresh) | ½ (25 g) |
 | Corn (canned) | 50 g |
 | Rice (raw) | 60 g |
 | Chili pepper, hot pepper (fresh) | ¼ (1,25 g) |
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Preparation:
Step 1:
Cook the rice (for example brown rice) according to the package instructions. Then briefly loosen the rice in the pot and let it rest. Then leave to cool for 10 minutes.
Step 2:
In the meantime prepare the guacamole. To do this, remove the stone from the avocado, scrape the flesh from the skin with a spoon. Mash the pulp in a bowl with a fork. Wash the lime hot, squeeze the juice and pour over the mashed avocado. Peel the onion and cut into very fine cubes. Remove the seeds from the chili pepper and chop finely. Coriander wash, shake dry and also chop very finely. Mix half of the onion, chili and the cilantro with the avocado. Season with salt and pepper.
Step 3:
Drain the corn and beans. Wash and quarter the cherry tomatoes. Remove the seeds from the peppers, wash and cut into small cubes.
Step 4:
Transfer the rice to a bowl and arrange with the prepared ingredients. Pour guacamole on top. Serve with a wedge of lime.
Macronutrient distribution:
The recipe Mexican bowl with guacamole is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Cutting board
Fork
Kitchen knife
Peeler
Pot
Stove
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