High Protein Mexican Brekky Bowl

Serves 2

Time 15 minutes

Ingredients

1 tsp extra virgin olive oil 

1 French shallot or 80g brown onion, finely diced 

½ cup red capsicum, diced 

1 medium (120g) tomato, diced 

1x 400g tin 3 bean mix, rinsed and drained 

1 cup (130g) frozen corn 

1 tbsp Mexican spice blend 

1 cup cottage cheese

1 x 250g pouch wholegrain basmati rice and quinoa

2 eggs, soft boiled 

½ avocado 

¼ bunch fresh coriander, leaves picked, stalks finely chopped 

Salt and pepper, to taste

Pickled cabbage and Tabasco, to serve

Method

Add extra virgin olive oil to a pan to coat and place on medium heat. Add shallot, capsicum and coriander stalks and cook for 3-4 minutes or until soft, then add tomato, beans, corn and Mexican spice blend, season with salt and pepper and toss to coat. Cook for 5 minutes.

Heat the basmati rice and quinoa pouch. Spoon cottage cheese into each bowl, add rice and quinoa to each then top with the Mexican bean mix. Add eggs to each bowl. Slice avocado around each bowl and sprinkle all ingredients with Tabasco if desired.

Pop some pickled cabbage on the side and finish with coriander leaves.