Healthy and filling, this salad bowl is full of fresh ingredients and flavours.
Even better when it’s served in a fun and easy-to-make edible tortilla bowl!
INGREDIENTS – 4 SERVES*
- 500 g chicken tenderloin, sliced.
- 2 tsp light extra virgin olive oil
- 2 tbsp Community Co Taco Seasoning
- 1 can of black beans, drained and rinsed (to remove excess salt)
- 1 green capsicum, sliced.
- 1 yellow capsicum, sliced.
- 1 red capsicum, sliced.
- 1 red onion, sliced.
- 1 avocado, remove skin and seed.
- 2 Roma tomatoes, diced.
- 1 Jalapeno pepper finely chopped.
- 1 bunch coriander, chopped (reserve a few sprigs for garnish)
- 2 limes, each cut into 4 wedges.
- 2 packet 250g Community Co Microwave Brown Rice
- 4 large Community Co Whole Grain Tortillas
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
METHOD
- Cook the brown rice according to the packet instructions.
- Preheat the oven to 150°C, place each tortilla in a heatproof bowl, bake for 10-15min until it’s lightly toasted and holds its shape. Cool.
- In a medium bowl mix the chicken and 1 tsp of oil and taco seasoning together, marinate for a few minutes.
- Add capsicums and half of the sliced red onion to the marinated chicken.
- Meanwhile, make the salsa and guacamole.
- For the salsa, finely chop the other half of the red onion, mix together with jalapeno pepper, Roma tomatoes and coriander, season with salt and pepper.
- In another bowl, mash the avocado with juice of half the lime and stir in 1/3 cup of the salsa. Season with salt and pepper.
- Heat up the black beans in a pan over medium heat.
- Preheat the BBQ or heat a pan with 1 tsp of oil over medium heat.
- Grill or pan-fry the chicken, onion and capsicum until it’s cooked and slightly charred.
- Divide ingredients evenly over brown rice bowls served with lime wedges and fresh coriander to garnish.