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Mexican-inspired · Lunch
Tomato avocado bowl
Fresh tomato, creamy avocado and black beans.
Your dinner readiness
Bowl, knife and board · listed total 10 minutes. Prep/cook splits and beginner timings are not measured yet.
Editorial recipe · not independently kitchen-tested · original illustration. A checklist is not a food-safety certification.
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Ingredients
Estimated calories · Whole recipe
≈ 400 g528 kcal · Protein: 35.4 g · Carbohydrates: 94.8 g · Fat: 2.2 g
≈ 150 g240 kcal · Protein: 3 g · Carbohydrates: 12.8 g · Fat: 22 g
≈ 246 g44 kcal · Protein: 2.2 g · Carbohydrates: 9.6 g · Fat: 0.5 g
≈ 30 g8 kcal · Protein: 0.1 g · Carbohydrates: 2.5 g · Fat: 0 g
≈ 13.5 g119 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 13.5 g
≈ 1.5 g0 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 0 g
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Make it your own
Before you start
Drain the beans well and keep the avocado separate until the dressing is ready.
Make it your own
Use cooked chickpeas instead of black beans, at the same drained weight.
Expected result
Chickpeas give a firmer bite. Fold in the avocado last to keep the bowl from turning into a mash.
Your cooking memory
Save what you changed and what worked. This stays on this device and appears in My kitchen.
Open your cooking memories →Original starter recipe, not kitchen-tested. Dietary labels describe the listed ingredients. Check packaged ingredients, cheese rennet and preparation for your needs.