Mexican Bowl
A colorful bowl filled with the flavors of Mexico
Servings: 2 Persons
Calories: 923kcal
Ingredients
- 50 g dried soy chunks
- 2 tsp vegetable broth* powder
- ½ pack tortilla chips
- 1 can corn
- ½ can kidney beans
- ½ red pepper
- 100 g mushrooms
- 1 tbsp oil
- 1 avocado
- ¼ cucumber
- 50 g iceberg lettuce
- 1 red onion
- 1 spring onion
- 2 tbsp fried onions optional
- 1/2 cup vegan crème fraîche alternatively soy yoghurt
- ½ bottle salsa sauce
Instructions
- Place the dry soy chunks in a bowl with vegetable stock powder and pour boiling water over them. Cover with a board or plate and leave to soak for 15 minutes.
- Cut the bell pepper, mushrooms, avocado, cucumber and iceberg lettuce into bite-sized pieces. Cut onion and spring onion into rings.
- Fry the onion in a pan with a little oil until it is translucent. Add the soy chunks, paprika and mushrooms and sauté briefly. Then add the corn and kidney beans and let everything heat up.
- Add the salsa sauce to the pan and stir well.
- Arrange the tortilla chips, the salad, the cucumber and the avocado next to each other in a large bowl. Place a generous dash of vegan crème fraiche on top of the tortilla chips. Add the warm ingredients from the pan and arrange nicely. Sprinkle with spring onions and fried onions and serve.
Nutrition
Calories: 923kcal | Carbohydrates: 113g | Protein: 30g | Fat: 46g | Saturated Fat: 11g | Sodium: 2623mg | Potassium: 1821mg | Fiber: 21g | Sugar: 33g | Vitamin A: 2670IU | Vitamin C: 71mg | Calcium: 166mg | Iron: 5mg
