El Mehico Salad Bowl
Serves: 2
  • 1 400g can black beans, drained and rinsed
  • 1 cup cooked black rice
  • 2 tablespoons goji berries, soaked in water for 10 minutes then drained
  • 2 large handfuls baby spinach leaves
  • 1 avocado, flesh scooped out and chopped
  • Corn chips, to top
  • 1 lime, juiced and zested
  • 1 clove of garlic, minced (I used smoked garlic)
  • 1 tablespoon coriander (cilantro) leaves
  • 1 tablespoon yogurt of choice (natural or plant-based)
  • Pinch of salt and pepper
  1. Toss together your beans, rice, goji berries, spinach and avocado.
  2. Make the dressing by adding all the ingredients to a blender and blending until smooth and creamy. Taste and adjust to your taste.
  3. Toss the salad with enough dressing to coat everything.
  4. Serve with the corn chip crumbled on top and any extra dressing on the side.
Serve with a grilled chicken breast, if desired. Simply pan fry with some lemon juice, paprika, salt and pepper until cooked through.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/el-mehico-black-rice-black-bean-bowl