Vegan Tex-Mex Black Bean Couscous Bowls Recipe

Fusion cuisine · 355 calories

Vegan Tex-Mex Black Bean Couscous Bowls recipe

About this recipe

Vegan Tex-Mex Black Bean Couscous Bowls are a hearty and vibrant fusion dish combining the bold flavors of Tex-Mex cuisine with a UK twist. Packed with protein-rich black beans, fluffy couscous, and zesty toppings, this dish is perfect for a nutritious and satisfying lunch.

Ingredients

  • - Wholefood Earth Organic Couscous Wholewheat
  • - Potts Vegetable Stock Can
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 1 Kg Red Onion 1kg
  • 100 G Jumbo Garlic 100g
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 1 piece Yellow Bell Pepper
  • 540G La Costena Whole Black Beans, 540G
  • 100G Perello Maize Kernels, 100G
  • - Avogrande Frozen Supreme Guacamole
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • - Fresh Asian Coriander Bunch
  • - Pataks Lime Pickle
  • 1Pc Avacado 1pc
  • 100 G Trs Ground Cumin Jeera Powder
  • 70G La Chinata Hot Smoked Paprika, 70G
  • - Jalpur Red Chilli Powder Fine
  • - Tata Salt

Instructions

  1. 1. In a medium saucepan, bring 300 ml of vegetable stock to a boil. Add 200 g of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  2. 2. While the couscous rests, heat 1 tbsp of olive oil in a large pan over medium heat. Add 1 diced onion and sauté for 5 minutes until softened.
  3. 3. Add 2 minced garlic cloves, 1 diced red bell pepper, and 1 diced yellow bell pepper to the pan. Cook for 5 minutes, stirring occasionally, until the peppers are tender.
  4. 4. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and a pinch of salt. Cook for 2 minutes to toast the spices.
  5. 5. Add 1 drained and rinsed can (400 g) of black beans to the pan along with 100 g of frozen sweetcorn. Stir well and cook for 6 minutes until warmed through.
  6. 6. Prepare the avocado-coriander topping by mashing 2 ripe avocados in a bowl. Mix in 2 tbsp lime juice, 2 tbsp chopped coriander, and a pinch of salt.
  7. 7. To assemble the bowls, divide the couscous evenly among 4 serving bowls. Top each with the black bean mixture, a dollop of avocado topping, and a sprinkle of chopped fresh coriander. Optionally, garnish with lime wedges and sliced red chili.