Believe it or not, beetroot is one of the best things to have before a workout. Whether you’re at the gym or on a break at work, do lunch right with Love Beet’s recipe for a beetroot salsa Mexican Buddha bowl.
Prepare: 15 minutes
Cook: 10 minutes
· 8 cherry tomatoes
· 5 jalapeño pepper slices from the jar
· ½ small red onion
· Large handful coriander, plus extra or micro coriander to garnish
· Juice of half a lime
· 1 tbsp olive oil
· 1 sweetcorn cob, halved
· 1 avocado, sliced
· 125g gluten-free pre-cooked Mexican style rice
· 100g Love Beets Beetroot Salsa
· ½ a 400g can cooked black beans, drained
· 3 tbsp sour cream
Dice the tomatoes, jalapeños and red onion and place in a bowl. Roughly chop the coriander and add to the bowl with the lime juice, toss to combine, season to taste and set aside.
Add the oil to a large saucepan and set over a medium-high heat. Add the sweetcorn and cook for 5-8 minutes, then carefully turn them often until charred. Season and set aside.
Slice the avocado and prepare the rice according to pack instructions.
Divide the cherry tomato mixture, rice, Love Beets Beetroot Salsa, avocado, beans, sour cream and corn between two bowls, creating a little section for each. Garnish with remaining coriander or micro coriander and serve.
Not in the mood for salsa? You can still get your daily dose of beetroot with our millet buddha bowl with beetroot houmous instead.