A twist on Mexican food, lighter, nutritious and colourful! This is deceivingly very filling, and for those of you who like a dressing, the additional Peanut-Coconut dressing is a MUST! Yum!
125g Kidney beans
7 Cherry tomatoes
dash of Salt
1 tbsp Olive oil
Additional Sauce (Optional):
250ml Coconut milk
2 tbsp Soy sauce
3 tbsp Peanut butter
sprinkle of pepper
(This sauce is a big portion and will last you a week, just store in fridge)
- First lets make the guacamole. Mash 1 and a half avocado (add the lime for taste + it delays the browning), sprinkle in salt and pepper, chopped tomatoes and then keep to one side.
- Spiralize (or if you don’t have a spiralizer just use a peeler and make thicker noodles) lightly toss in olive oil in a pan on a low heat.
- Now assemble bowl! add the half avocado left over on the top and sprinkle some sesame seeds on top.
- If you want dressing with it, just mix all the dressing ingredients together. (For a thicker consistency pre make the dressing and leave in the fridge for 1 hour before using)