Perfectly balanced bowl

Theme is south western which is kind of made up and D*nald Tr*mp is fucking ruining it as we speak. Its a nutritionally balanced meal with influences from "tex-mex" flavours.

I’m not even sure if I’m allowed to say tex-mex? I’m not going to make this political its just a recipe but basically fuck anyone who doesn’t understand that all the things we like that aren’t cheeseburgers basically came from outside the border so.. just take a moment to appreciate that and rethink where you stand if you’ve ever enjoyed a taco in your life.

I want to just share this recipe I don’t want to chit chat I don’t want to make reels I fucking suck at filming myself ,my kitchen is made out of rotting cork and I don’t have the patience so I’m just going to write it down. It’s better this way.

Why was this salad good? because it was fresh enough to feel light, but nourishing and comforting enough to feel like dinner. It was about 20 minutes of actual cooking/chopping and took no time at all. It had some warm elements, some crisp and raw, some pickled and tangy, some creamy and some spicy. Just try it.

For the bowl you need

• 1/2 sweet potato

• 1/2 can black beans rinsed + drained

• 1/4 medium yellow onion

• 1 large garlic clove

• 1/3 c fresh or frozen corn

• TBSP adobo spice ( or close as you can get to a combination of smoked paprika, chilli pepper, turmeric, oregano, coriander and cumin) whatever you have is great

• 1/2 c cooked brown rice

• BIG handful greens (I used carrot tops, radish tops, and kale)

• generous tbsp each cilantro + parsley

• 2 small or one big lime

• 6 french breakfast radishes or 2 regular ones

• 1/4 small fennel

• pickled jalapenos

• date bbq sauce (I will post the recipe for this soon)

• 1/2 avocado<3

MeThoD:::::::

Ideally your potato is already cooked but if not, halve a sweet potato, place it in a pan with a lid, add 1 cm of water in the bottom and some salt and cook on medium heat to steam until knife tender and fluffy (refill water as needed don’t let it all cook off or ur potato will get burnt :’()

Rinse and drain a can of beans, reserve half for later, take tonights BEANS, toss with 1 -2 tsp oil, minced garlic clove, corn, diced yellow onion, and adobo spice, plus the zest from your lime(s) and a pinch of salt and place in air fryer at 400 for 10-15 minutes (if reheating your already cooked potato like I was, add this in with ur beans to the fryer) you can also do this in an oven obviously.

Again I was so prepared and had cooked brown rice on hand ( I cannot tell you how much I recommend this because brown rice takes fucking forever to cook and its annoying) so at this point I just warmed this up with a splash of water in a pan, if you do not have any grains prepared then you should’ve thought about that tbh. I can’t help you here.

Once your spiced beans are underway you can start getting your salad ready, tear your greens into a bowl, pick off parsley leaves, and use the entire cilantro from stem to leaf, I just chopped this for my salad.

Finely slice fennel, and cut radishes into chunks depending on your preference.

When your beans are nearing completion, toss salad with juice from both limes and a pinch of salt and place into half your bowl.

Once beans are done, assemble your cooked potato off to one side off your salad, and next to that place your warmed rice, top your rice with your beans and corn, scoop out half your avocado into the bowl and sprinkle salad with raw or toasted pepitas, and to your beans add your generous spoonful of bbq sauce and do not forget to top with pickled jalapeños this is such a fun and important addition to this bowl try not to skip this I reckon.

All done! Enjoy! I hope you love this as much as I do.