Vegan Mexican Bowl

Indulge in a vibrant burst of flavours with this delectable Vegan Mexican Bowl, a wholesome fusion of nutritious ingredients that tantalise the taste buds and nourish the body. Sauteed tofu serves as the protein powerhouse, offering a satisfying texture and absorbing the rich flavors of the dish. Paired with protein-packed black beans, this bowl provides a substantial and satiating meal that keeps you energised throughout the day. While fresh spinach adds a dose of leafy green goodness, packed with essential vitamins, minerals, and antioxidants to support overall health. Vibrant purple cabbage not only lends a pop of colour but also provides a crunchy texture and a boost of fibre, vitamins, and phytonutrients. This flavourful condiment ties the dish together, infusing each bite with a burst of Mexican-inspired flair. Whether enjoyed as a hearty lunch or a satisfying dinner, this Vegan Mexican Bowl is a celebration of wholesome ingredients and bold flavors, proving that plant-based eating can be both nutritious and delicious. So, dive into this colourful culinary creation and savor every mouthful of goodness. (Credits: Ritu Oswal)

INGREDIENTS

100gmtofu

2tomato

1capsicum (green pepper)

1onion

2tablespoonvirgin olive oil

1/2teaspooncarom seeds

0salt as required

0sugar as required

6clovesgarlic

1/2teaspoonchilli flakes

100gmblack beans

0black pepper as required

100gmspinach

100gmpurple cabbage

1teaspoonlemon juice

1/2teaspoonmaple syrup

1/2inchginger

How to make Vegan Mexican Bowl

Step 1

To prepare this salsa, remove the skin of boiled tomatoes and finely chop them. Next, put the capsicum in the oven till the skin is slightly burned. Wash and remove the burned skin, and then chop.

Step 2

Next, heat a teaspoon of oil in a pan. When its hot enough, put carom seeds in it. Then, after a minute, add finely chopped onions and when onions are done, add chopped tomatoes and in the end, capsicum. Stir well and then add salt and a pinch of sugar in the end. Mix well once again, and keep aside.

Step 3

Put a pan over medium flame and add a little oil in it. Next, add crushed garlic along with salt and chilli flakes. Stir well all the ingredients, and when its done, transfer to a bowl and keep aside.

Step 4

In the same pan, saute onions and tomatoes, and then add boiled black beans with salt and pepper. Stir and cook for 2 minutes and then transfer to a bowl.

Step 5

In a grinder jar, add 1tbsp olive oil, lemon juice, maple syrup, ginger and 2-3 garlic cloves. Grind all the ingredients to make the dressing. and serve with the Mexican platter.

Step 6

Now, take a bowl and assemble the sauteed salsa, tofu, black beans and, spinach and purple cabbage. Add the dressing in the centre and enjoy!