Leah Itsines · leahitsines.com.au

Mexican Spiced Grain Bowl

I LOVE POWER BOWLS! Instead of rice, I swapped for Macro Australian Bulgur Wheat, only at @woolworths_au which is a source of fibre and protein! The best thing is....all you need to do is soak it in boiling water for 10 minutes and drain...so no water ratio...

Serves2Prep10 minutesCook10 minutesTotal20 minutes

ingredients

½ cup canned Corn
½ cup canned Black Beans, drained and rinsed
2 large Kale leaves, sliced thinly
1 Avocado, sliced
3/4 cup Macro Organic Bulgur Wheat, uncooked
3-4 Fresh cherry tomatoes
2 tbsp tomato passata sauce

Spices

Pinch of Salt
Pinch of Pepper
¼ tsp Cayenne Pepper
1 small garlic clove, crushed
Fresh Coriander, optional

Chipotle Yoghurt dressing

¼ cup Macro Organic Greek Yoghurt
1-2 tsp chipotle spice
Lime juice, to taste
1 tbsp coriander, chopped

method

Cook bulgur according to packet instructions.
Make the chipotle yoghurt dressing by mixing all dressing ingredients together, and set aside.
In a small pan, heat a splash of olive oil over a medium to high heat.
Add black beans, salt, pepper, cayenne pepper, garlic and the passata sauce and cook for 5-6 minutes.
In a bowl arrange the bulgur, corn, beans, kale, avocado and cherry tomatoes. Drizzle the chipotle yoghurt dressing over the top.