INGREDIENTS
🔸 2 @hermanbrot high protein low carb wraps
🔹BEAN MIX🔹
🔸 2 cups cooked brown rice
🔸 1 can blackbeans, drained
🔸 1/4 red capsicum, diced
🔸 1/2 red onion, diced
🔸 4 florets broccoli, chopped
🔸 1 garlic clove, diced
🔸 1tsp mexican seasoning
🔸 1tsp rice bran oil
🔸 1 lime, halved
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🔹 BANANA BLOSSOM CRUMBED ‘FISH’ 🔹
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🔸 I can Banana Blossoms – @ceresorganicsau – July @theveganbox
🔸 1 cup Panko breadcrumbs
🔸 1/2 cup plain flour
🔸 1 tsp white miso
🔸 2 tsp soy sauce
🔸 1 tsp chipotle sauce
🔸 1 tsp smoked paprika
🔸 1 tsp minced garlic
🔸 1tsp onion powder
🔸 1-2 tsp Baja or Mexican seasoning
🔸 1/4 cup plant milk – approximately
🔸 1-2Tbs rice bran oil
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🔹GUACAMOLE🔹
🔸 1/2 avocado
🔸 6 cherry tomatoes, diced
🔸 1/2 lemon
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🔹TOPPINGS🔹
🔸 🌱 sour cream
🔸 🌱 cheese, grated – I use @finecultures Aged & Smokey
🔸1/2 green onion, finely chopped
🔸Hot sauce, optional
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METHOD
1. Preheat oven to 180’C
2. Place wrap inside a medium metal bowl and flute the edges, place in the oven for 10-15 minutes until the ‘taco bowl’ has set into shape – don’t overcook!
3. Place flour, spices, miso, soy sauce, minced garlic in a bowl, pour in plant milk & mix to a light batter, pour panko crumbs into another bowl. Use a fork to hold each banana blossom & dip in the batter first, then roll in the Panko crumbs.
4, Gently fry in a little oil, brush with a little oil and bake in the oven or in the air fryer until golden.
5. Bean Mix- in a frypan, sauté rice, onion, garlic, capsicum, broccoli & Mexican spices. Add black beans, fry gently for 5 minutes, squeeze lime juice over the rice.
6. Mash avocado, stir through chopped tomatoes & squeeze in lemon juice – season to taste
7. TACO BOWL – spoon in
▪️Mexican rice, ▪️Chopped baby spinach, ▪️Top with crumbed ‘fish’, dollop guacamole & either hummus or 🌱 sour cream if desired. ▪️Grate your favourite 🌱 cheese over the top
▪️Lastly, sprinkle coriander & chopped green shallots
▪️ If you like a little heat, drizzle with hot sauce
Thanks to @veganonthegc for creating this AMAZING recipe for us. For more fabulous vegan news and recipes, please follow @veganonthegc on Instagram.
