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The Mexican Bowl

Keepin' It Kind
  • minutes
  • Serves 2 to 4

INGREDIENTS

1/2 tsp

Ancho chili pepper

2

Avocados

1 15 ounce can

Black beans

2 cups

Chard

1/2 cup

Coriander

2/3 cup

Corn, fresh or frozen & defrosted kernels

3 cloves

Garlic

1/2 tsp

Garlic powder

1

Green onion

1/2

Lemon, juice of

1

Lime, juice from

1 1/2

Lime, juice of

1/2

Red onion

3

Roma tomatoes

1

Zucchini

2 1/2 cups

Vegetable broth

1

Hot sauce

1 tsp

White miso

1/4 cup

Farro

1/4 cup

Quinoa

3 dashes

Cayenne pepper

2 tbsp

Nutritional yeast

1/2 tsp

Paprika, smoked

3

Salt

1

Salt and pepper

1 tsp

Olive oil

1/2 cup

Cashews, raw

1/2 tsp

Cumin, ground

1 tsp

Cumin

1/3 cup

Pepitas, toasted

6 tbsp

Reserved soaking water

1/4 cup

Water

1/4 cup

Amaranth

1/2 tablespoon Bragg Liquid Aminos (or tamari/soy sauce)