Mexican Black Bean Noodle Bowl

You may look at this bowl and wonder what makes it Mexican?! But if I told you the black bean noodles are my take on traditional beans, and the parsnip chips are my take on corn chips, you may start to understand where my head is at! This was a meal that came into my mind and then I couldn’t stop thinking about how it would work or if it would work. The result- delicious! Definitely different, but tasty, wholesome and one of those meals that just feel good in your tummy. It offers a good protein hit and also healthy fats with the avocado and cashew sour cream. Plus of course, lots of fresh veggies, herbs and sprouts to liven everything up. I hope you enjoy this as much as I did. You can find the black bean noodles at your local health food store, but feel free to use regular black beans if you prefer.

While this recipe has a few steps they are all quick and easy!

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Ingredients:

Parsnip Chips-

  • 1 large or 2 small parsnips
  • 1 tablespoon of olive oil
  • A good sprinkle of salt

Slice the parsnip into around 3-5 mm slices

Line a baking tray with baking paper and drizzle with olive oil

Place the parsnips on the baking paper and sprinkle with salt

Cook for around 20 minutes until soft, longer if you want them a little crispy, but be careful not to burn.

Salsa-

  • 12 cherry tomatoes halved
  • 6 sun dried tomatoes finely sliced
  • 1/4 bunch coriander finely diced
  • 10 basil leaves
  • 1/4 red onion finely diced
  • 1/4 teaspoon chili flakes
  • 1 lime juiced
  • 1 teaspoon of olive oil
  • Pinch of salt
  • Pinch of coconut sugar

Chop all ingredients and add to a bowl. Mix well and season to taste

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Sour Cream-

  •  2 cups of raw cashews
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoons salt
  • 2 garlic cloves
  • 1 cup of coconut water

Soak your cashews for at least 2 hours, then drain and rinse well

Blend all ingredients in your blender and blend until the mixture is smooth and creamy.

Place in squeezy bottle or glass jar

*Note this recipe makes extra! But it keeps for 4-5 days and is delicious on salads, baked potatoes, in sandwiches or anything you like!

Black bean Noodles-

  • 1 packet of black bean noodles

Cook your black bean noodles according to packet instructions. Drain and rinse in cool water then set aside until you are ready to assemble the bowls

To serve-

In two bowls, evenly distribute the black bean noodles, parsnip chips and salsa

  • Add half a ripe avocado to each bowl
  • Drizzle generously with the sour cream
  • Garnish with fresh sprouts, herbs and chili

Enjoy!

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