Burrito bowl recipe

Updated: 4 days ago

A vegan dish with a good bit of spice, this burrito bowl may have a fair few ingredients, but it’s so simple to make.

Cooked up by Hungry Healthy Happy, you’re bound to love its incredible combination of colours and flavours.

This dish is already packed with protein, but to add even more, try throwing in some cooked prawns or chicken breast.



Nutritional content

Servings: 2 serving

Prep time: 20 minutes

Calories

563 kcal Total fat

17g Carbs

104g Sugars

11g Protein

19g Fiber

23g

Ingredients

100g rice

15 cherry tomatoes, chopped

1 jalapeno, sliced

1/4 red onion, chopped

Seasoning

21/2 limes, juice only

75g fresh coriander, chopped

200g black beans, drained

100g sweetcorn, drained

1/2 tsp paprika

1/2 tsp cumin

1/2 tsp cayenne

1/2 tsp ground coriander

Oil

1 avocado, pitted & peeled

2 romaine lettuce heads, shredded

1 bell pepper, chopped

Preparation

  1. Cook the rice following the packet instructions.

  2. In the meantime, make the salsa. Put the tomatoes, jalapeno, and red onion in a bowl with some seasoning, the juice of half a lime, and 25g of fresh coriander. Mix everything well.

  3. In a separate bowl, mix the black beans and sweetcorn with the paprika, cumin, cayenne and ground coriander.

  4. Heat some oil in a pan and add the bean mixture. Cook over gentle heat for 3 to 4 minutes.

  5. While that’s cooking, make the guacamole. Put the avocado in a bowl and mash well. When it’s ready, stir in some seasoning, 25g coriander and the juice of 1 lime.

  6. Once the rice is cooked, drain it, then add 25g of fresh coriander and the juice of 1 lime. Make sure everything’s well combined.

  7. Serve up. Split the lettuce between 2 bowls, then add some rice, beans, salsa and guacamole. Finish by sprinkling some red pepper on top.


Tips

To store: We recommend eating these burrito bowls straight away.