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.
Servings: 2 serving
Prep time: 20 minutes
563 kcal Total fat
● 100g rice
● 15 cherry tomatoes, chopped
● 1 jalapeno, sliced
● 1/4 red onion, chopped
● 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
● 1 avocado, pitted & peeled
● 2 romaine lettuce heads, shredded
● 1 bell pepper, chopped
Cook the rice following the packet instructions.
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.
In a separate bowl, mix the black beans and sweetcorn with the paprika, cumin, cayenne and ground coriander.
Heat some oil in a pan and add the bean mixture. Cook over gentle heat for 3 to 4 minutes.
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.
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.
Serve up. Split the lettuce between 2 bowls, then add some rice, beans, salsa and guacamole. Finish by sprinkling some red pepper on top.
To store: We recommend eating these burrito bowls straight away.