Black Bean Bowl
Lightly spray a baking sheet with cooking spray. Spread the corn on the baking
sheet and roast until golden brown, about 15 minutes.
In the meantime, heat a ridged grill pan over medium-high heat or preheat an
outdoor grill to medium-high. Place the chicken (if using) on the grill and cook
for 2 to 3 minutes on each side, or until the chicken just loses its pink colour. Cut
the chicken into cubes.
In a small bowl, combine the corn, tomato, onion, lime juice, the 1½ teaspoons
coriander, the jalapeño, cumin, and salt.
Spoon the rice, beans, chicken (if using), corn salsa, and avocado into two
bowls. Top with the cheese and garnish with the remaining 2 tablespoons
coriander.
SERVES 2
Rapeseed oil cooking spray
80 g frozen corn kernels
1 (140-g) boneless, skinless chicken breast (optional)
3 tablespoons diced tomato
2 tablespoons diced red onion
1 tablespoon fresh lime juice
1½ teaspoons plus 2 tablespoons chopped fresh coriander
½ teaspoon minced jalapeño (ribs and seeds removed)
Pinch of ground cumin
Pinch of coarse salt
200 g cooked brown rice
170 g canned black beans, rinsed and drained