Black Bean and Guacamole Grain Bowl by Anna Shillinglaw Hampton
Black Bean and Guacamole Grain Bowl by Anna Shillinglaw Hampton
Black Bean and Guacamole Grain Bowl by Anna Shillinglaw Hampton

Black Bean and Guacamole Grain Bowl by Anna Shillinglaw Hampton


Ingredients

Black Bean and Guacamole:

200 g (7 oz) cooked brown rice (80 g/3 oz uncooked)
150 g (5 oz) tinned black beans, drained and rinsed
150 g (5 oz) ready-made guacamole
150 g (5 oz) Cherry Tomato Topping (see below)
Sea salt and freshly ground black pepper
Small handful of tortilla chips (40 g/1½ oz), to garnish

Cherry Tomato Topping (makes 450 g (13 oz)):

275 g (9½ oz) cherry tomatoes, halved (or quartered if large)
150 ml (5 fl oz) olive oil
1/2 red onion, finely chopped
2 Tbs sherry vinegar
1 garlic clove, very finely chopped
1 tsp sea salt
1/2 tsp freshly ground black pepper

Method

Black Bean and Guacamole:

Divide the rice, beans and guacamole evenly between 2 bowls. Drizzle with the Cherry Tomato Topping and season. Serve with the tortilla chips.

Cherry Tomato Topping:

Gently toss all of the ingredients together in a bowl. Store in an air-tight jar in the refrigerator for up to 2–3 days.

Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books

Photo Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books


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