Description
I adapted this from Allison Day’s Whole Bowls. I used lime juice instead of white wine vinegar, frozen mango instead of out-of-season peaches, and slipped a few slices of roasted chicken breast into the mix. If you skip the chicken, this dish is vegan. Don’t let the long list of ingredients put you off. This dish uses common ingredients and is easy to make, especially if you plan ahead.
Scale
Ingredients
For the Cilantro Jalapeño Pesto
- 1 clove garlic
- 1 jalapeño, seeds removed and roughly chopped
- 1/4 cup raw or roasted almonds
- 1/2 bunch fresh cilantro, stems included
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice
- zest of a fresh lime, finely grated
- 1 teaspoon sea salt
For the Smoky Corn
- 1 tablespoon refined avocado oil or extra-virgin olive oil
- 2 cups fresh or frozen (defrosted) corn kernels
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- ground black pepper, to taste
For the Bowls
- 1 cup mango chunks (or 2 peaches, halved and pitted)
- refined avocado oil or extra-virgin olive oil
- 2 cups cooked black beans
- 2 cups cooked quinoa
- 2 pre-cooked chicken breasts, sliced (omit for vegan/vegetarian version)
Instructions
Make the Cilantro Jalapeño Pesto
- In a food processor, pulse garlic and jalapeño until minced, add almonds and cilantro, and pulse again until minced. Add oil, lime juice (or vinegar), and salt. Blend until desired thickness.
Make the Smoky Corn
- Heat the oil in a large sauté pan over medium. Add corn, paprika, salt and pepper. Sauté for 5 to 8 minutes.
Grill the fruit
- Preheat a heavy pan. Add a bit of oil and toss the mangoes into the hot pan. Cook until lightly coloured. (For peach halves, heat a grill pan or grill. Rub a little oil on the peach flesh. Place flesh-side down on the grill pan or grill. Cook for 5 to 8 minutes or until grill marks appear.)
To Serve
- In a medium bowl, toss black beans with 1/3 of the pesto. To serving bowls, add corn, beans, and quinoa. Top with grilled fruit, chicken slices, and remaining pesto. Serve.
Notes
MAKE AHEAD NOTES
Smoky corn: 2 days
Grilled fruit: 2 days
Cilantro Jalapeño Pesto: 4 days