Recipe developed by Sarah Leung and Amanda Wong for Nuts for Life
20 MIN PREP TIME
10 MIN COOK TIME
SERVES 2 PEOPLE
35g NUTS PER SERVE
Ingredients
For the mince
· 100g mince (your choice of meat or plant-based)
· 1 tbsp tomato paste
· 1 tsp taco seasoning
· 2 tsp olive oil
· 1 clove of garlic
For the pico de gallo
· 1/4 small red onion, diced
· 100g tomato, diced
· 2 tbsp lime juice
· 1 sprig coriander, chopped
· Pinch of salt
For assembling
· 1 cup brown rice, cooked
· 1 lime wedge
· 1/4 avocado, sliced
· 50g black beans, cooked
· 20g pine nuts, toasted
· 50g corn
· 10g corn chips
For the dressing
· 50g cashews
· 2 tbsp water
· ¼ tsp cumin powder
· Pinch of salt and pepper
· ¼ tsp garlic powder
· 1 tbsp Greek yoghurt
· 1 tbsp olive oil
· 2 tbsp lemon juice
Method
1. In a high-speed blender, blend together all the dressing ingredients until smooth. Transfer to a dressing pourer & set aside.
2. To make a quick pico de gallo, combine diced red onion, tomato, lime juice, chopped coriander and salt in a bowl. Mix well & set aside.
3. To cook the mince, heat olive oil in a medium sized pan. Add in mince, taco seasoning and tomato paste.
4. Cook the mince for approximately 5 minutes, or until browned.
5. Divide rice into two bowls. Top with avocado, pico de gallo, black beans, corn, mince, corn chips, pine nuts and lime wedge.
6. Drizzle cashew dressing over the taco bowl.
