Black Bean and Guacamole Grain Bowl by Anna Shillinglaw Hampton

Ingredients

Black Bean and Guacamole:

200g cooked brown rice (80g uncooked)
150g tinned black beans, drained and rinsed
150g ready-made guacamole
150g cherry tomato topping (see below)
Sea salt and freshly ground black pepper
Small handful of tortilla chips (40g) to garnish

Cherry Tomato Topping (makes 450g):

275g cherry tomatoes, halved (or quartered if large)
150mL 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