The sun is shining in September making everything feel like summer, so why not your bowl of food.
This is so satisfying, everything you’d want from a burrito but in a bowl.⠀
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So much goodness in one bowl!! We start with zesty coriander and lime rice, spiced bean and corn (with added hempseeds for extra nutrition), roasted sweet potato and peppers, Pico de Gallo salsa, fresh lettuce, avocado (guacamole) and sour cream, sooooooo tasty!!! ⠀
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How do you like your burrito bowls?
20 mins
40 mins
4
Ingredients
Coriander Rice:
150g Basmati Rice
25g Coriander
2 Tsp Lime Juice
½ Tsp Himalayan Salt
1 Tsp Coconut Oil
Roasted Veg:
1 Small Sweet Potato
1 Sweet Pepper
1 Tsp Coconut Oil
½ Tsp Himalayan Salt
¼ Tsp Asafoetida Powder
¼ Tsp Nutmeg Powder
Pinch Dried Herbs
Salsa:
3 Tomatoes
½ Stalk Celery
20g Coriander
¼ Tsp Himalayan Salt
½ Tbsp Lime Juice
Bean & Sweetcorn:
1 Tin (400g) Black Beans or Kidney Beans
1 Tin (200g) Sweetcorn
1 ½ Tsp Coconut Oil
¼ Tsp Asafoetida Powder
½ Tsp Cumin Seeds
1 Inch Ginger (Diced)
¼ Tsp Nutmeg Powder
½ Tsp Crushed Chillies
½ Tsp Cumin Powder
1 Tbsp Milled Hempseeds
½ Tsp Himalayan Salt
Method
Roasted veg:
Preheat the oven at 200°C. ⠀
Peel and chop the sweet potato and pepper. ⠀
Mix the rest of the ingredients and coat the veg. ⠀
Pop into the oven for 20 mins. ⠀
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Rice:
Wash and drain the rice, add in all ingredients except for the oil. ⠀
Add water (a finger tip above the rice) and bring to boil on high heat. ⠀
Add in the oil, cover and cook on low heat for 10 mins. Leave covered for further ten mins. ⠀
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Bean & Corn:⠀
Heat the oil medium heat. ⠀
Sauté cumin seeds, asafoetida and ginger. ⠀
Add in drained beans and sweetcorn. ⠀
Mix in remaining ingredients and cook for a further 8-10 mins. ⠀
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Pico de Gallo Salsa:
Chop the tomatoes and celery. ⠀
Add in finely chop coriander. ⠀
Mix in all ingredients. ⠀
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Add chopped lettuce, slices of avocado and a dollop of @oatly creme fraiche.
