Mexican chilli bowl

• 50g mushrooms
• 3 spring onions
• 1 medium carrot
• 100g jackfruit
• 1 red/yellow pepper
• 20g olive oil
• 1 small can of tomatoes    
• 2 tsp tomato puree
• 1 tsp garlic puree
• ½ tsp chilli powder
• ½ tsp cumin
• ½ tsp coriander
• ½ sweet smoked paprika  
• ½ mixed dried herbs

To serve

• Loprofin Rice cooked
• 1//2 avocado sliced or diced (coat in lemon or lime juice to stop the avocado from going brown)
• 1 tablespoon coconut yogurt
• chopped coriander
•  30g low protein cheese (mature cheddar or feta low protein cheese are great here)

1. In a pan, heat the olive oil over medium/low heat.
2. Chop all the vegetables into bite-size pieces and fry the veg in the oil for 5 minutes.
3. Then add the garlic, tomato puree, chilli, paprika, cumin, coriander, and dried herbs and fry for another 2 minutes to release all the flavours.
4. Now add the chopped tomatoes and reduce the heat to low and simmer for another 10 minutes until the veg is cooked through.
5. To a bowl add the cooked Loprofin Rice, add the chilli then top with chopped avocado, add a spoon of coconut yogurt and sprinkle with low protein cheese and chopped coriander.

Chef tips

• You can batch cook the chilli recipe and cool and freeze until needed.
• Add any vegetables you like to the mixture.
•  You can also serve with chopped fresh tomato, cucumber, shredded lettuce, radishes, sweetcorn, red kidney beans and fresh chopped chillies.