My Take On A Burrito Bowl πŸ˜‹. This Kind Of Food Just Makes

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My take on a burrito bowl πŸ˜‹. This kind of food just makes me so happy as it is packed with yummy flavours and textures, and is also very nutritious! The base for this is my black bean mexican rice, which is another flexible dish as you can swap some of the veggies/spices to ones you prefer 😊
Ingredients: (Serves 3-4 people)
1 red onion, finely sliced
3 cloves garlic, minced
1/2-1 tsp chilli flakes
2 carrots, chopped into small cubes
1 pepper, sliced/chopped into cubes
1 tsp each of cumin powder, coriander powder, hot smoked paprika, regular paprika and dried parsley
2 chopped tomatoes
1 cup basmati rice, washed
400g can cooked black beans
1/2 lemon (juice)
Few fresh coriander leaves, chopped
Salt & pepper to taste
1. Heat olive oil in a decent-sized pot (with a lid). Add onions, garlic, chilli flakes and fry for few mins
2. Add carrots and fry till half-cooked.
3. Add chopped peppers & dried spice powders and fry for few mins. Add chopped tomatoes and cook for 2-3 mins
5. Add rice, black beans & water (I add around 1 1/2 cups water to 1 cup rice but adjust accordingly to how you like your rice). Add salt & pepper to taste and stir.
6. Cover almost fully and allow to cook on medium heat for about 15-20 minutes, until the rice is cooked. I stir the rice carefully half-way to ensure all the ingredients are combined properly.
7. After the rice is cooked, add lemon juice and coriander and stir.
I like to serve the rice with:
– Salsa: Mix chopped tomatoes, onions, jalapenos, coriander & lemon juice
– Guacamole: Mash a ripe avocado with some lemon juice, salt & pepper
– Sour β€˜cream’: I just mix some dairy free yoghurt (@alpro ) with a little lemon juice
– Smoky spiced sweet potato wedges: Peel & chop 1 sweet potato into wedges. Coat with olive oil, 1/2 tsp each of hot smoked paprika, regular paprika, dried parsley & salt. Bake at 180C for 30-40 minutes until cooked, turning halfway.
– Pink pickled onions: Finely slice half a red onion (for 2 people), add 1 tbsp apple cider vinegar, juice of 1/2 lemon and some salt to taste, leave to soak for at least 1 hr, stirring occasionally.
#mexicanfood #plantbased #vegan #healthy #tasty #veganrecipes #lunch