Black Bean Chilli & Garlic Brown Rice Bowl
with Cucumber & Radish Salsa
Say hello to the king of veggie bowls! There's nutrient-packed black beans that are wholesome and filling, garlic brown rice and a rainbow of veggies, plus a radish salsa, we bow before the might of this dish.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
brown rice
2
radish
1
tomato
1
carrot
1
Brown Onion
1 packet
tomato paste
1 tin
black beans
(Contains Soy; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
cucumber
1 bag
Corn Chips
(May be present Milk, Sesame, Soy. )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
20 g
plant-based butter
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return the saucepan to medium heat with a dash of olive oil. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Return rice to the saucepan and stir to combine. Remove from heat.
• Meanwhile, roughly chop cucumber, radish and tomato. Thinly slice carrot into half-moons. Thinly slice onion. Drain and rinse black beans.
• In a medium bowl, combine cucumber, radish and tomato with a drizzle of white wine vinegar and olive oil. Season to taste.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and onion until tender, 4-5 minutes.
• Add Tex-Mex spice blend, tomato paste and remaining garlic to the veggies and cook until fragrant, 1-2 minutes. • Add black beans, sriracha, the water and the plant-based butter and simmer, until slightly thickened, 1-2 minutes. Season with salt and pepper. • Cover with a lid (or foil) and cook until slightly melted, 2-3 minutes.
• Divide garlic brown rice between bowls. • Top with black bean chilli and cucumber-radish salad. Serve with corn chips. Enjoy!