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Mexican-Style Poke Bowl

Mexican-style poke bowl
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4

11 Ingredients

Number of servings
4
  • 400grams can Edgell Chickpeas
  • 5milliliter extra virgin olive oil cooking spray
  • 1/2teaspoons Mexican chilli powder
  • 450grams microwave brown rice
  • 2 limes
  • 200grams Sweet Solanato® tomatoes, quartered
  • 1/2 bunch coriander, leaves picked
  • 1/2 small red onion, finely chopped
  • 1 cos lettuce heart, cut into wedges
  • 140grams Edgell Snack Time Black Beans & Corn with Lime & Herbs
  • 1 Hass avocado, cut into wedges

Nutrition per serving

2100 Kilojoules or 500 Calories
24% of daily energy intake*
Protein
16.3grams
Fat
15.1grams
Carbs
70.0grams
Sugars
5.9grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Say hello to your new favourite vegetarian dinner. This delicious Mexican-inspired poke bowl is loaded with salad, black beans, brown rice and chilli powder.

Method

Step 1 of 4

Preheat oven to 200ºC/180ºC fan-forced. Line a large baking tray with baking paper. Drain and rinse chickpeas well and pat dry with paper towel. Place on tray. Spray with oil and sprinkle with Mexican chilli powder. Toss to coat. Bake for 25 minutes or until golden and crisp.

Step 2 of 4

Meanwhile, heat rice according to packet directions.

Step 3 of 4

Juice 1 lime. Combine tomato, coriander, onion and lime juice in a small bowl. Season.

Step 4 of 4

Arrange rice, lettuce, black-bean mixture, avocado, tomato salsa and chickpeas in bowls. Cut remaining lime into wedges. Serve with bowls.

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