• Preheat oven to 240°C/220°C fan-forced. 
• Cut carrot and courgette into bite-sized chunks. 
• Place veggies on a lined oven tray. Drizzle with 
olive oil, season with salt and toss to coat. 
Spread out evenly, then roast until tender, 
20-25 minutes. 

TIP: If your oven tray is crowded, divide the veggies 
between two trays. 

• Meanwhile, finely chop garlic. 
• In a medium saucepan, heat the plant-based 
butter with a dash of olive oil over medium 
heat. Cook half the garlic until fragrant, 
1-2 minutes. 
• Add the water (for the rice) and a generous 
pinch of salt and bring to the boil. 
• Add jasmine rice. Stir, cover with a lid and 
reduce heat to low. Cook for 12 minutes, then 
remove from heat. Keep covered until rice is 
tender and water is absorbed, 10-15 minutes. 

TIP: The rice will finish cooking in its own steam so 
don’t peek!

• While the rice is cooking, finely chop onion
(see ingredients). 
• Roughly chop cucumber and radish. 
• Drain and rinse black beans. 
• In a medium bowl, combine radish, cucumber
and a drizzle of white wine vinegar and olive 
oil. Toss to combine. 
• Season with salt and pepper to taste and 
set aside.

• When veggies have 5 minutes remaining, heat 
a large frying pan over medium-high heat with a 
drizzle of olive oil. Cook onion until tender, 
4-5 minutes. 
• SPICY! Add less spice blend if you’re sensitive to 
heat. Add Mexican Fiesta spice blend, tomato 
paste and remaining garlic and cook until 
fragrant, 1 minute. Reduce heat to medium. 
• Stir in vegetable stock powder, the water (for 
the sauce) and black beans and cook until 
slightly reduced, 2-3 minutes.

• Stir roasted veggies through the chilli. Season 
to taste.

• Divide garlic rice between bowls. Top with black 
bean and roast veggie chilli, cucumber salsa and 
corn chips. 
• Tear over coriander to serve. Enjoy!