1 cup - cooked basmati rice
1 (15 oz) can - black beans
1 (7 oz) can - corn
2 - large tomatoes
1/2 - red bell pepper
1/2 - small red onion
2 - small avocados
1 - lime
1/2 - fresh green chili
1 tbsp - olive oil
2/3 cup - unsweetened plant-based milk
1 tsp - maple syrup
1/2 tsp - garlic powder
1 - little gem lettuce
1 3/4 oz - fresh cilantro
hot sauce (to serve)
salt and black pepper (to taste)
- Tip the cooked rice into a mixing bowl, fluff it with a fork and transfer to a serving bowl
- Drain the black beans and corn and add them to rice
- Halve the tomatoes, cut out the seeds, and finely dice | Trim any stem and seeds from the bell pepper and finely dice | Peel and finely dice the onion | Add teh diced vegetables to the rice and fold together
- Halve and carefully pit the avocados by tapping the pits firmly with the heel of a knife so that it lodges in the pits, then twist and remove the pits | Scoop the flesh into a blender | Cut the lime in half and squeeze in most of the juice, catching any seeds in your other hand | Rip the stem from the chili, cut it in half length wise, and remove the seeds, if you prefer a milder flavor | Add the chili, olive oil, plant-based milk, maple syrup, and garlic powder to the blender and whizz to a creamy sauce with a thick drizzling consistency, adding a splash more plant-based milk if necessary | Taste and adjust seasonings as needed
- Finely slice the lettuce | Chop the cilantro leaves and finely chop the stems | Add the lettuce and cilantro to the rice | Pour on the avocado dressing and stir everything together | Check the seasoning and add salt, pepper, or remaining lime juice to taste
- Spoon into bowls and serve, drizzled with a little hot sauce
- Makes 2-4 servings
- The avocado dressing isn't anything special. A nice ranch dressing would work better.