Beetroot Salsa Mexican Buddha Bowl

Nutritionists are always telling us to "eat the rainbow". So give this vibrant buddha bowl a try to get a jump start on your weekly intake of fruits and veggies. Opting for gluten free rice keeps things that bit lighter too...
Serves 2
Total Time
25 Minutes
8 cherry tomatoes
5 jalapeño pepper slices from the jar
½ small red onion
Large handful coriander, plus extra or micro coriander to garnish
Juice of half a lime
1 tbsp of olive oil
1 sweetcorn cob, halved
1 avocado, sliced
125g of gluten-free pre-cooked Mexican style rice
100g of Love Beets Beetroot Salsa
½ a 400g can cooked black beans, drained
3 tbsp of sour cream
Step 1

Dice the tomatoes, jalapeños and red onion and place in a bowl. Roughly chop the coriander and add to the bowl with the lime juice, toss to combine, season to taste and set aside.

Step 2

Add the oil to a large saucepan and set over a medium-high heat. Add the sweetcorn and cook for 5-8 minutes, carefully turning until charred. Season and set aside.

Step 3

Slice the avocado and prepare the rice according to pack instructions.

Step 4

Divide the cherry tomato mixture, rice, Love Beets Beetroot Salsa, avocado, beans, sour cream and corn between two bowls, creating a little section for each. Garnish with remaining coriander or micro coriander and serve.

Recipe courtesy of Love Beets. To add a touch of effortless chic to your mealtimes, snap up the Love Beets range from the chilled, fresh produce aisle of Tesco stores nationwide now at just £1.25 each.

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