Mexican Breakfast Bowl

COURSE:
Breakfast

Mexican Breakfast Bowl

Mexican Breakfast Bowl

Servings:
6

Total Time:
40

Ingredients

Oil, salt & pepper as needed

4 garlic cloves, finely diced

2 medium leeks, sliced

2 red peppers, sliced

1 courgette, diced

½ tsp chilli

1 tbsp cumin seeds

400g kidney beans

400g chopped tomatoes

100g tomato purée

1 tbsp ground coriander

1 tbsp ground cumin

¼ tsp smoked paprika

50g dark chocolate, diced

20g fresh coriander

Juice of ½ a lime

For Serving: Corn chips, smoky couscous, guacamole and salsa (shop bought or make your own!)

Instructions

  1. Sauté in oil the garlic, leek, red peppers, courgette, chilli and cumin seeds, for 5-6 minutes stirring regularly.
  2. Deglaze the base of the inner pot, then add the drained kidney beans, chopped tomatoes, tomato purée, ground coriander, ground cumin, paprika, salt and pepper, but do not stir. Secure the lid.
  3. Pressure Cook for 8 minutes, with a 10 minute natural pressure release.
  4. Meanwhile, assemble the remaining bowl elements, or make your own!
  5. Once the chilli has cooked, stir through the chocolate until it has melted, then add the chopped fresh coriander and lime juice.
  6. Assemble all your bowl elements together and enjoy with some additional corn chips.

Notes

Make your own extra bowl elements…

Smoky couscous: combine 200g couscous with 1 tsp smoked paprika, 1 tbsp soy sauce and 1 tbsp of oil in a bowl. Pour just boiled water until it covers it by more than 1 cm, then leave covered for 5 minutes to cook, before fluffing with a fork.

Guacamole: mash 2 ripe avocados, and mix with the juice of 1 lime, a finely diced garlic clove, ½ a red onion finely diced, 6 cherry tomatoes cut in half, ½ tsp cumin plus salt and pepper

Cherry tomato Salsa: combine together a handful of finely chopped coriander, 20 quartered cherry tomatoes, a ¼ of a cucumber cut into cubes, ½ a red onion finely diced, 60g sweetcorn, plus salt and pepper.

Course:
Breakfast