‘Better with Brancourts’ Mexican Power Bowl
Preheat the oven to 220C, 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.
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Cooking tools:
- Microplane
- Citrus press
- Oven
- Saucepan
- Colander
- Kitchen towel
- Mixing bowl
- Parchment paper
- Baking sheet
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 1½ cups brown rice
- ¼ cup olive oil
- 2 garlic cloves, crushed
- 2 tsp each ground cumin and 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
- 250g Brancourts Protein + 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 of lime juice, plus zest
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