Portobello with Salsa Verde and Avocado Dip
with black bean purée, rice and fresh herbsCalories
:
791 kcalProtein
:
25.3g proteinTotal
:
30 minutesDifficulty
:
MediumPlant-based
Extra Veggies
Fibermaxxing
Allergens:
- Amandelnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
This recipe provides 348g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Quick-cook brown rice
½ piece
Red onion
1 piece
Portobello mushroom
½ piece
Bell pepper
70 g
Corn
½ pack
Black beans
½ sachet(s)
BBQ spice rub
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
½ sachet(s)
Mexican-style spices
10 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
½ piece
Garlic
½ piece
Lime
40 g
Guacamole
Not included in your delivery
1 tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
60 milliliters
Water
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3310 kJ
Calories791 kcal
Fat30.9 g
Saturated Fat5 g
Carbohydrate94.9 g
Sugar16.2 g
Dietary Fiber24 g
Protein25.3 g
Salt2.9 g
Potassium465.4 mg
Calcium32.4 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Potato Masher
•Saucepan
•Colander
•Sautépan or large frying pan
•Garlic Press
•Small Bowl
Cooking Steps
1
- Bring plenty of water to a boil in a saucepan (see Tip).
- Boil the rice in the saucepan for 10 - 12 minutes, then drain and set aside.
Tip: save time by boiling the water in a kettle.
2
- Dice the onion.
- Slice the portobello.
- Cut the bell pepper into thin strips.
- Rinse and drain the corn.
3
- Rinse the black beans in a colander and let them drain.
- Heat a saucepan without oil over medium-high heat and fry the black beans with the BBQ spice rub for 30 seconds.
- Crumble in the stock cube and add the water (see pantry for amounts). Bring to a boil and mash up the black beans with a potato masher.
- Let the mash simmer over low heat for 6 - 8 minutes until it thickens, stirring regularly.
4
- Roughly chop the almonds.
- Heat a large deep frying pan without oil over high heat and toast the almonds for 1 - 2 minutes or until golden brown. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same frying pan and fry the corn, onion, portobello, and bell pepper for 6 - 8 minutes over medium-high heat. Add the Mexican spices and fry for the last minute. Season with pepper and salt to taste.
- Deglaze the pan with the soy sauce.
5
- Finely chop the fresh parsley and coriander.
- Press or mince the garlic.
- Wash and zest the lime, then cut it into quarters.
- In a small bowl, make a salsa verde by mixing the lime zest, fresh herbs, garlic, a drizzle of olive oil and the juice of a quarter lime per person. Season with salt and pepper.
6
- Serve the rice in deep bowls with the black bean purée on top.
- Serve the corn, onion, portobello, and bell pepper over the purée.
- Serve the avocado dip to the side and garnish with the salsa verde and almonds.
