Chipotle Ranch Grain Bowl

Created by the wonderful @feedingspeedy this recipe takes 45 minutes, enough for 4 (plus leftovers)!

Ingredients: 

• 1 bottle of Dr. Will's Chipotle Ranch Dressing
• 100g brown rice, cooked to packet instructions
• 100g pearl barley, cooked to packet instructions
• 100g red or black lentils, cooked to packet instructions
• A pack of firm tofu, drained & cubed
• A red onion, finely sliced
• A tin of black beans or red kidney beans
• 1 avocado, sliced & cubed
• 1 beef tomato, cubed
• A tin of sweetcorn, drained
• Cornflour
• Lime
• Sugar
• White wine vinegar
• Olive oil
• Salt

Method: 

1. For the pickled onion, toss your red onion slices with a pinch of salt, sugar, a glug of white wine vinegar and a splash of water. Let them sit for at least 30 minutes before serving.
2. For the tofu, grab a baking dish and line with parchment. Tip your tofu chunks in along with 3 tablespoons of cornflour, a pinch of salt and pepper. Shake around until well coated and roast in a 200°C oven for 15-20 minutes until crisp.
3. For the black bean salsa, combine the drained beans with the tomato, avocado, the juice of a lime and a pinch of salt.
4. For the sweetcorn, put a frying pan on medium heat. Add a small splash of oil, then tip in your sweetcorn with a pinch of salt. Fry gently for 5 minutes or so, stirring occasionally, until crispy.
5. Mix your cooked grains together, once cooled, with a drizzle of oil to stop them sticking. Store in the fridge until you’re ready to serve.
6. To assemble, start your grain bowl with a mound of mixed grains. Top with the black bean salsa, charred sweetcorn and pickled onion. Pile on the crispy tofu and finish with a generous drizzle of Dr Will’s Chipotle Ranch dressing.