Mexican Bowl

Duration: 40 min

Level: Easy

Ingredients

For how many people?

100g

planted.pulled Spicy Herbs

60g

Quinoa

2 TBSP.

Kidney beans (cooked, canned)

2 TBSP.

Corn (cooked, canned)

1/2

Avocado

1/2

Lime

5-6

Cherry tomatoes

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For the topping

A few rings of a red onion

Fresh parsley

Cayenne pepper

rough

‍

For the salsa

75g

chopped tomatoes

10g

Tomato paste

small onion, chopped

Garlic clove, pressed

Cherry tomatoes

green jalapeño

Salt & pepper & smoked paprika powder & cayenne bell pepper

planted.pulled

Spicy Herbs

Cook quinoa according to directions.
Meanwhile, heat a frying pan with a little oil and sauté the planted.pulled Spicy Herbs on medium heat. Reduce heat after 5-6 minutes.
Cut avocado into strips, halve cherry tomatoes. Remove the kidney beans and corn from the can and rinse briefly under cold water and drain.
Arrange all the ingredients for the bowl one by one in a bowl and spread the salsa on top.
Garnish with a few onion slices, cherry tomatoes, avocado pieces, fresh parsley and cayenne pepper. Drizzle lime over the top to taste.