Mexican Confetti Bowl

20 45 494
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Mexican Confetti Bowl
Health Highlights

Ingredients


142 gm Lettuce, spring mix (mesclun)
1 cup Brown rice, long-grain, dry
1 can (15oz) Black beans, canned (rinsed and drained)
1 tsp Ghee (corn and red pepper sauté - can use extra virgin olive oil)
2 cup Frozen yellow corn kernels (corn and red pepper sauté)
1/2 cup chopped Red bell pepper (corn and red pepper sauté - diced small)
4 tbsp Water (corn and red pepper sauté)
1/2 tsp Cumin (corn and red pepper sauté)
1/2 tsp Chili powder (corn and red pepper sauté)
1/2 whole lime(s) Lime juice (fresh) (corn and red pepper sauté - juice from 1/2 a lime)
2 tbsp Cilantro (coriander) (corn and red pepper sauté - finely chopped)
1 pinch Salt (corn and red pepper sauté - to taste)
1 dash Black pepper (corn and red pepper sauté - to taste)
4 tbsp Extra virgin olive oil (cilantro lime vinaigrette)
1 tbsp Apple cider vinegar (cilantro lime vinaigrette)
1 tsp Honey, raw (cilantro lime vinaigrette)
1 whole lime(s) Lime juice (fresh) (cilantro lime vinaigrette)
1 tbsp Cilantro (coriander) (cilantro lime vinaigrette - finely chopped)
1 pinch Salt (cilantro lime vinaigrette - to taste)
1 dash Black pepper (cilantro lime vinaigrette - to taste)

Instructions


  1. Cook brown rice according to package instructions. Set aside to cool.
  2. Whisk all vinaigrette ingredients and set aside (I like to use a glass measuring cup to mix in so it’s easier to pour).
  3. To assemble bowl, distribute mixed greens among four bowls. Top with rice, then black beans and red pepper and corn sauté.
  4. Pour vinaigrette over salads. Serve immediately.
  5. Note: Have problems with sticky, overcooked rice? Did you know that brown rice can be boiled like pasta? Simply use four parts water to one part rice. Boil for 30 minutes or until tender, and drain.
  6. Corn and Red Pepper Sauté:
    1. Heat ghee in a medium saucepan over medium heat. Add corn and red pepper and sauté for 2 minutes allowing the corn and pepper to so en slightly. Add water and cook for 2 minutes more, or until the water has evaporated. Add spices and cook for 1 minute more. Remove from heat adding lime juice, cilantro, salt and pepper.
    2. Note: Try adding a pinch of smoked paprika for an added dimension.
  7. Cilantro Lime Vinaigrette:
    1. Combine vinaigrette ingredients in a bowl and whisk to combine.
    2. Note: To get the most juice out of citrus, roll on the counter with gentle pressure. This will help to break up the segments, making it easier to juice a er being cut open.

Nutrition Facts

Per Portion

Calories 494
Calories from fat 157
Calories from saturated fat 27.6
Total Fat 17.4 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 11.0 g
Cholesterol 3.5 mg
Sodium 510 mg
Potassium 829 mg
Total Carbohydrate 77 g
Dietary Fiber 12.3 g
Sugars 6.3 g
Protein 13.4 g

Dietary servings

Per Portion


Grain 1.5
Meat Alternative 0.6
Vegetables 2.7

Energy sources


Pygal57%465.4220724072126215.078148461870832%292.78360453820494204.662445997353411%350.63783592013834112.3082481710099457%32%11%CarbohydratesFatProtein

Meal Type(s)

Main




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