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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This Mexican inspired bowl provides you with 4 of your 5-a-day vege servings and is high in fibre too.
1 Mash avocado. Add lime juice, stir through 6 cherry tomatoes (quartered), half the coriander and all of the feta cheese.
2 Add beans, ¾ jar enchilada sauce and half of the remaining coriander to medium saucepan. Place over medium heat for 3-4 minutes, stirring. Sauté mushrooms in a drizzle of olive oil. Prepare rice as per packet. Slice remaining cherry tomatoes in half.
3 Evenly divide and arrange all the ingredients in bowls and top with a dollop of the remaining enchilada sauce and guacamole. Sprinkle with extra coriander.
Make the guacamole the day before and this bowl can be table-ready in less than 10 minutes.
Calories 445 cal
Kilojoules 1869 kJ
Total fat 14.6 g
Saturated fat 4.0 g
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