Green Mexican Bowl with Herby Rice and Spiced Paneer

Blend coriander, parsley, jalapeño, garlic and salt into a smooth paste.

In a pan, sauté onions and garlic in olive oil and add the green paste.

Stir in cooked corn and cooked kidney beans.

Add cooked basmati rice and finish with lemon juice and more salt if needed.

Marinate paneer cubes with garlic, taco seasoning, smoked paprika, red chilli powder, cumin powder and salt.

Heat olive oil in a pan and pan-fry the paneer until golden and crisp.

Mix hung curd with minced green chilli, garlic, lemon juice and a pinch of salt.

Mash 1 1/2 avocados.

Cut the remaining half avocado into chunks.

Mix with lemon juice, salt, chopped green chilli, tomato, onion and coriander.

Combine chopped tomato, onion, green chilli, lemon juice, salt and coriander.

Sauté sliced bell peppers and onion in olive oil with oregano and salt until soft and lightly golden.

Layer all components into a bowl and enjoy.

This dish is highly recommended and perfect for repeating later.