Mexican Power Bowl
Serves: 4-6 Ingredients: 1½ cups uncooked brown rice ¼ cup olive oil 2 garlic cloves, crushed 2 tsp each ground cumin & ground coriander (or 1 tbsp taco seasoning) 800g Kent pumpkin, cut into wedges 600g chicken breasts 1 avocado, coarsely chopped ¼ red or white cabbage (about 300g), thinly shaved 225g Brancourts Protein […]
Servings
4
Prep time
Cook time
Recipe
gluten-free
Ingredients
- 1½ cups uncooked brown rice
- ¼ cup olive oil
- 2 garlic cloves, crushed
- 2 tsp each ground cumin & ground coriander (or 1 tbsp taco seasoning)
- 800g Kent pumpkin, cut into wedges
- 600g chicken breasts
- 1 avocado, coarsely chopped
- ¼ red or white cabbage (about 300g), thinly shaved
- 225g Brancourts Protein + Cottage Cheese (can be substituted with Classic, Lactose free or 97% Fat Free Cottage Cheese)
- Coriander sprigs, to garnish
- Toasted pepitas, to garnish
- ½ cup extra virgin olive oil
- 2 red chillies, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tsp smoked paprika
- ¼ cup lime juice, plus zest
Method
- Preheat oven to 220°C fan-forced. Boil the brown rice in a saucepan of boiling water for 25 mins until tender. Drain. Cover with a tea towel for 10 mins.
- Combine 2 tbsp olive oil, garlic and spices in a large bowl. Add the pumpkin and toss to coat. Arrange on a baking paper-lined tray, season with salt and pepper and roast for 15 mins.
- Add the chicken to the bowl with the marinade and set aside to marinate for 10 mins.
- Remove chicken from marinade. Heat the remaining oil in a large frypan over medium-high heat. Cook the chicken for 2 mins each side until brown. Transfer to the tray with pumpkin and roast for 11-12 mins until chicken is cooked through and pumpkin is golden. Rest the chicken for 5 mins, then thinly slice.
- To make the dressing, heat olive oil in a small saucepan over medium heat. Cook the chilli, paprika and garlic for 1-2 mins until fragrant. Remove from the heat. Add the lime zest and juice and stir to combine and season.
- Divide the rice, chicken, pumpkin, avocado and cabbage among bowls. Dollop Brancourts cottage cheese on top and drizzle with the warm chilli dressing. Scatter with coriander and pepitas.
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