Black Bean Burrito Bowl

GF, DF, VE* - serves 3-4

INGREDIENTS:

  • 1 cup jasmine rice (this will make extra for meals during the week)

  • 1 can black beans, rinsed

  • 1 small red onion, diced (keep 1/4 aside)

  • 2 large garlic cloves, finely diced

  • 1/2 tsp paprika

  • 1/2 tsp cumin

  • 1/4 tsp salt

  • 2 tbsp tomato paste

  • 2 tbsp water

  • 1 small carrot, grated

  • 4 cups of chopped lettuce

  • Coriander and Greek/coconut* yoghurt to serve

Salsa:

  • 1 large tomato, diced

  • 1 cup diced cucumber

  • 1/4 of the red onion that was set aside

  • 1 avocado, diced

  • 1 tbsp lemon juice

  • Season with salt and pepper

Great for lunches.

Keep salsa seperate until ready to eat.

METHOD:

  1. Cook rice according to packet instructions.

  2. While this cooks, fry off the onion and garlic in a frypan on a medium-low heat.

  3. Once softened add in the paprika, cumin, salt and black beans. Cook for around 5 minutes stirring occasionally.

  4. Now add in the tomato paste and water and stir. This should make a small amount of sauce, add a dash more water if needed. Cook for another 5 minutes.

  5. Assemble your bowl. Add a layer of lettuce, rice, black beans, carrot and salsa.

  6. Top with yoghurt and coriander.

Emma CathieComment