Burrito bowl

Burrito bowl

Ingredients

serves 2
  • •80g rice
  • •1 tbsp olive oil
  • •½ onion, chopped
  • •1 garlic clove, minced
  • •1 400g can kidney beans, black beans or pinto beans, drained and rinsed
  • •1 tsp smoked paprika
  • •¼ tsp chilli powder
  • •½ tsp cumin
  • •¼ tsp ground coriander
  • •¼ tsp sea salt, to taste
  • •100ml water
  • •Juice of ½ lime
  • •Small handful coriander, chopped
  • •2 tbsp fresh tomato salsa (see recipe)

  • Any 3 veggies:

  • •1 pepper, chopped
  • •200g mushrooms, sliced
  • •80g sweetcorn
  • •½ avocado, sliced
  • •Small handful lettuce, chopped

Directions

Cooking mode
  1. 1. Cook the rice.
  2. 2. In a small pan, heat ½ tbsp olive oil over medium heat. Add the peppers, mushrooms or sweetcorn and cook for 8–10 minutes.
  3. 3. In a large pan, heat ½ tbsp oil. Add the onion and cook for a 5 minutes until softened. Add the garlic and cook for another minute.
  4. 4. Add the beans and cook for 2 minutes, stirring occasionally. Stir in the spices and salt. Add the water, adding more as needed. Cook on medium-low heat for 5 minutes, until heated through. Remove from the heat and stir in the lime juice and fresh coriander.
  5. 5. Assemble the bowls with the rice, topped with the beans, veggies and fresh tomato salsa.
Baker Beanie Author

■ every day is treat day ■