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Ingredients
  • ½ cauliflower
  • 1 red pepper
  • drizzle of vegetable oil
  • salt & pepper
  • subheading: For the salsa:
  • 100g / 3.5oz tinned pineapple
  • ½ red onion
  • 150g / 5.3oz cherry tomatoes
  • 1 green chilli
  • 1 lime
  • subheading: To serve:
  • ⅔ cup basmati rice (we use a basmati wild rice mix)
  • 400g / 14oz tinned black beans
  • 200g / 7oz tinned sweetcorn
  • handful coriander
  • handful lettuce leaves
  • lime wedges
  • subheading: For the taco seasoning if making from scratch:
  • 1 tsp paprika
  • ½ tsp cumin powder
  • ½ tsp garlic powder
  • pinch of chilli powder
  • ¼ tsp onion granules
  • ¼ tsp cinnamon powder
  • subheading: Ranch dressing (optional):
  • ½ cup vegan mayonnaise
  • 1 or 2 tbsp oat milk
  • ½ tsp dried dill
  • ¼ tsp onion powder
  • ¼ tsp garlic powder or 1 garlic clove, crushed
  • pinches of salt & pepper
  • ½ tsp apple cider vinegar (optional)
  • ¼ tsp dried mixed herbs (optional)
Steps
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