There’s a Mexican place near where I live that sells burritos, bowls, tacos and the like, and they have on their menu spirulina black rice. At first I balked at this, dismissing it as a marketing ploy, but of course I ordered it anyway… I forgot about it by the end of the meal as I didn’t really taste it, but thought about it later and decided I should experiment with it one day.
Black rice is a variety of rice that is super high in antioxidants – particularly anthocyanin, which help to protect our cells and fight off disease. It has comparable levels to blueberries, but with more fibre – how cool is that?! Plus it’s sleek ebony appearance makes it a little bit mysterious and exciting.
Spirulina is a form of blue-green algae, that is packed with minerals (especially iron and magnesium), protein, antioxidants and chlorophyll. So why shouldn’t they pair up together?
I like to make versions of this Mexi Bowl quite a lot – I’m a major fan girl of Mexican flavours and spices, and jalepenos. This one has a simple black bean and veggie mix, some greens and then of course the compulsory toppings. Unfortunately my quest to replenish my jalepeno stocks failed miserable today, so I’m replacing with plain ol’ green chilli. It’s not the same 🙁
Also, I have given you the ingredients for much more of the black bean mix than you will need for this dish, but it is always good to have leftovers in the fridge for lunch, or to use in tortillas or tacos, to serve alongside any favourite grain, or with eggs, or you can freeze it too. It might seem like a long list of ingredients, but mostly it’s spices which there is a good chance you …