Avocado, Mango & Feta Grain Bowl
ingredients
For the pink onions
- 1 red onion, peeled & finely sliced into rings
- 1 orange, juiced
- 1 red chilli, very finely diced
- pinch sea salt
For the pico de gallo
- ½ cucumber, finely diced
- 3 tomatoes, de-seeded & finely diced
- 1 small onion, peeled & finely diced
- 1 lime, juiced
For the wild rice
- 2 limes, juiced
- 2 avocado, peeled, cored & diced
- ½ small red cabbage, finely sliced
- 145g mango, diced
- ½ small bunch coriander, roughly chopped
- ½ small bunch oregano, stripped
- 2 red chillies, very finely minced
- 120g feta, crumbled
- 40g sunflower & pumpkin seed mix
- 1 tsp cumin seeds
- 2 pouches cooked mixed brown & wild rice (about 500g total)
- 1 can black beans (230g drained)
- 1 tbsp cold pressed rapeseed oil
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
For the pink onions
1. Combine all the ingredients in a mixing bowl and set aside to marinate for an hour.
For the pico de gallo
2. Combine all the ingredients in a mixing bowl and set aside.
For the wild rice
3. Toast the cumin seeds in a saucepan. Add the rapeseed oil, lime juice and red chillies. Add the drained black beans, combine and set aside to marinate for 10 minutes.
4. Assemble the bowls with a portion of rice, topped with the marinated beans. Finish with the diced avocado, mango, red cabbage, pico de gallo, pink onions, feta and seeds.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.