Mexi-Mushroom Nourish Bowl

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 250 g flat mushrooms, 2cm diced
 1 cup brown rice
 2 tbsp grape seed oil
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp chilli powder
 ½ tsp chipotle
 ½ tsp garlic powder
 2 tbsp water
 400 g black beans, strained and rinsed
 1 cob corn
 ½ avocado, diced
 ½ punnet cherry tomatoes, halved
 3 sprigs coriander
 ½ lime, cut in wedges
 1 green chilli, sliced (optional)
 salt & pepper
1

Place rice in a strainer and rinse under cold running water until the water runs clear.

2

Place rinsed rice in a large saucepan then fill the saucepan ¾ full with water. Bring to the boil, stirring occasionally. Reduce heat to low and simmer for 25-30 minutes. Once cooked, strain any excess water and set aside.

3

In the meantime, to prepare the mushroom and black bean mixture, combine the oil, spices and chopped mushrooms in a bowl. Stir to coat.

4

Place a large frying pan over medium-high heat. Add marinated mushrooms to the pan. Cook, stirring for 4-5 minutes or until the mushrooms have softened. Add the rinsed black beans to the pan. Stir to combine. Add 1-2 tablespoons of water to the pan, as needed, to deglaze the bottom of the pan. Season to taste with salt and pepper.

5

Remove the husks from the corn. Place the corn over a grill pan or BBQ plate and cook for 3-4 minutes on each side or until lightly charred. Remove from the heat and use a knife to cut the kernels from the cob

6

To assemble the nourish bowl, place rice at the bottom of the bowl. Top with the mushroom and black bean mixture, followed by charred corn kernels, avocado, tomatoes, coriander leaves, chilli and a wedge of lime.

Ingredients

 250 g flat mushrooms, 2cm diced
 1 cup brown rice
 2 tbsp grape seed oil
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp chilli powder
 ½ tsp chipotle
 ½ tsp garlic powder
 2 tbsp water
 400 g black beans, strained and rinsed
 1 cob corn
 ½ avocado, diced
 ½ punnet cherry tomatoes, halved
 3 sprigs coriander
 ½ lime, cut in wedges
 1 green chilli, sliced (optional)
 salt & pepper

Directions

1

Place rice in a strainer and rinse under cold running water until the water runs clear.

2

Place rinsed rice in a large saucepan then fill the saucepan ¾ full with water. Bring to the boil, stirring occasionally. Reduce heat to low and simmer for 25-30 minutes. Once cooked, strain any excess water and set aside.

3

In the meantime, to prepare the mushroom and black bean mixture, combine the oil, spices and chopped mushrooms in a bowl. Stir to coat.

4

Place a large frying pan over medium-high heat. Add marinated mushrooms to the pan. Cook, stirring for 4-5 minutes or until the mushrooms have softened. Add the rinsed black beans to the pan. Stir to combine. Add 1-2 tablespoons of water to the pan, as needed, to deglaze the bottom of the pan. Season to taste with salt and pepper.

5

Remove the husks from the corn. Place the corn over a grill pan or BBQ plate and cook for 3-4 minutes on each side or until lightly charred. Remove from the heat and use a knife to cut the kernels from the cob

6

To assemble the nourish bowl, place rice at the bottom of the bowl. Top with the mushroom and black bean mixture, followed by charred corn kernels, avocado, tomatoes, coriander leaves, chilli and a wedge of lime.

Mexi-Mushroom Nourish Bowl

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