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Tex Mex

Spicy Mexican skillet with konjac rice
2
servings
45
Minutes

Easy

Ingredients

  • 140g konjac rice
  • 250g soy mince
  • 125g brown mushrooms
  • ½ onion
  • 1 avocado
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 zucchini
  • 20ml olive oil for frying
  • fresh parsley
  • cumin, salt, pepper, smoked paprika

Instructions

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1
Cook the konjac rice to the desired level of doneness. Drain and set aside.
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2
Cut the zucchini and mushrooms into bite-sized pieces. Fry until browned and set aside.
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3
Peel and finely dice the onion, then sauté in a pan with some olive oil until translucent. Add the soy mince, season well, and fry until browned.
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4
Des-seed the peppers and avocado and cut into bite-sized pieces.
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5
Fry the avocado in a separate pan with a little oil and add to the mince mixture.
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6
Add the peppers to the pan and briefly fry with high heat. Then combine with the mince mixture.
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7
Serve the mince skillet with konjac rice and garnish with fresh parsley.

Average values per portion

Energy (kJ)
2420
Energy (kcal)
579
Fat
41g
Carbs
12.5g
Fiber
32.5g
Protein
25g
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