140g |
short-grain brown rice |
1 400 g tin |
black beans, drained and rinsed |
2 |
spring onions, trimmed and finely chopped, plus extra to serve |
1 |
small green capsicum, trimmed, seeded and roughly chopped |
1 |
jalapeno chilli, finely chopped, optional |
1 small handful |
coriander leaves, roughly chopped |
1 teaspoon |
ground cumin |
1/2 teaspoon |
paprika |
1/4 teaspoon |
garlic, crushed |
15g |
nutritional yeast flakes |
2 1/2 tablespoons |
psyllium husk |
2 1/2 tablespoons |
tomato paste |
|
sea salt and freshly ground black pepper, to taste |
2 1/2 tablespoons |
coconut oil, for frying |
or |
grapeseed oil, for frying |
|
chard leaves, sliced avocado, lime wedge and micro greens, to serve |