Vegan burrito bowls

Name: Vegan burrito bowls
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tin red kidney beans; 2 red peppers; 1 red onions; 1 avocados; 200 g cherry tomatoes; 1 limes; 4 sprig coriander; 1 tbsp olive oil; 300 g whole-grain rice; 1 tin sweetcorn; 200 g Mexican salsa (mild); 1 tsp blend of Mexican spices; ¼ tsp salt; salt and pepper to taste; 1 tbsp lemon juice; a little chilli flakes; a little sea salt; 1 tbsp toasted sesame seeds

Total: 40 min. | Active: 40 min.

vegan, lactose-free, gluten-free

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These burrito bowls provide a true taste of Mexico. Colourful, nutritious and ready in just 30 minutes – this recipe is perfect for a quick meal on a week night. You can also prepare the individual ingredients in larger quantities, store them in airtight containers in the fridge and make your bowls as you go during the week. It saves time and is a real treat, too!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 person

Rice
300 g	whole-grain rice
	salted water, boiling

Beans
1 tin	red kidney beans (approx. 400 g)
1 tsp	blend of Mexican spices
¼ tsp	salt

Sweetcorn
1 tin	sweetcorn (approx. 280 g), rinsed, drained
	salt and pepper to taste

Peppers
1 tbsp	olive oil
2	red peppers, cut into strips
	salt and pepper to taste

Onions
1	red onion, coarsely chopped
2 tbsp	water
1 tbsp	lemon juice

Bowls
1	avocado, cut into strips
200 g	cherry tomatoes, cut in half
1	lime, cut into wedges
a little	chilli flakes
a little	sea salt
1 tbsp	toasted sesame seeds
4 sprig	coriander, leaves torn off
200 g	Mexican salsa (mild)

How it's done

Rice

Cook the rice in boiling salted water until soft, drain.

Beans

Heat the beans (incl. juice) in a non-stick frying pan, season, fry for approx. 2 mins. while stirring. Remove the beans, set aside.

Sweetcorn

Stir fry the sweetcorn in the same pan for approx. 2 mins., season. Remove the sweetcorn, set aside.

Peppers

Heat the oil in the same pan. Add the peppers, stir fry for approx. 5 mins., season. Remove the peppers, set aside.

Onions

Place the onion and water in a small pan, bring to the boil. Add the lemon juice, simmer the onion for approx. 2 mins., set aside.

Bowls

Spoon the rice into bowls. Top with the beans, sweetcorn, peppers, onions, avocado and cherry tomatoes. Squeeze the lemon wedges over the avocado, season the avocado. Garnish the bowls with sesame seeds and coriander, serve with Mexican salsa.

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