Ingredients
100g Plant based mince
1/4 cup Quinoa
20g Iceberg lettuce
1/4 cup Black beans
1/4 Red capsicum
1/4 cup Cherry tomatoes
1/4 cup Canned corn kernels
1/4 sml avocado
1 Handful coriander
1 Handful spring onion
50g Kumara
20g Feta
60g Canned chopped tomatoes
1/2 tsp Paprika
1/2 tsp Cumin
Methods
Preheat the oven to 200ºC. Line a baking sheet with baking paper.
Dice and lay the kumara on the baking sheet. Season with salt, pepper and olive oil. Bake for 20 minutes.
Cook the quinoa as per packet instructions.
Dice and saute the red onion in a frying pan. Add the plant-based mince, tinned tomatoes, paprika, cumin, salt and pepper.
Chop the capsicum and tomatoes to your desired size. Mix through the cooled quinoa along with the drained black beans, corn and chopped spring onions.
Place the lettuce at the bottom of the bowl, top with the quinoa/vegetable mix and mince.
Top with avocado, feta, and coriander.
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