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Mexican veggie nacho bowl with corn chips & smashed avo recipe meal planning meal planner dinner recipe

Mexican veggie nacho bowl with corn chips & smashed avo

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Large pot or rice cooker
  • 1 Large frypan

Ingredients

Pumpkin

  • 600 g pumpkin
  • 1 tbsp olive oil

Rice

  • 1 cup jasmine rice

Smashed avo

  • 1 avocado

Veggies

  • 400 g black beans
  • 1 tbsp olive oil
  • 1 cup frozen corn
  • 2 tbsp Mexican seasoning
  • 1 cube vegetable stock
  • 400 g diced tomatoes
  • 1 lime

To finish

  • 1 bunch coriander optional

To serve

  • 4 tbsp mayonnaise
  • 170 g corn chips or gluten-free corn chips

Instructions

Before you start

  • Preheat the oven to 220 °C or 210 °C fan bake. Line an oven tray with baking paper. Check the avocado is ripe.

Cook pumpkin

  • Peel and dice 600 g pumpkin into 1cm chunks. Place the pumpkin on the prepared tray. Drizzle with 1 tbsp olive oilseason with salt and pepper and toss to combine. Bake for 20-22 minutes, or until golden and tender.

Cook rice

  • In a large pot over high heat add 1 cup jasmine rice and 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes, or until all the water is absorbed. Fluff rice with a fork.

Smash avo

  • Slice 1 lime into wedges. Peel and scoop the flesh from 1 avocado. Place in a small bowl, squeeze in the juice from a lime wedge, season with salt and pepper and mash with a fork.

Start veggies

  • Meanwhile, drain and rinse 400 g black beans. Heat 1 tbsp olive oil in a large frypan and add the black beans, 1 cup frozen corn and 2 tbsp Mexican seasoning, 1 cube vegetable stock and cook for 2-3 minutes. Add 400 g diced tomatoesand 1 cup of water and cook for 4-5 minutes or until slightly thickened.

To finish

  • Pick the leaves and roughly chop 1 bunch coriander. Add the roasted pumpkin to the veggie mixture and stir to combine.

To serve

  • Divide the Mexican veggie nachos between bowls. Serve with a dollop of smashed avocado, mayonnaise and corn chips for scooping. 170 g corn chipsarnish with coriander leaves.

Nutrition

Calories: 833kcal | Carbohydrates: 122g | Protein: 20g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 665mg | Potassium: 1581mg | Fiber: 19g | Sugar: 7g | Calcium: 187mg | Iron: 6mg