Epic Burrito Bowl
Ingredients
- 1 red bell pepper
- 2 portobello mushrooms
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp ground coriander
Black beans
- 1 can (400g) black beans
- 2 garlic cloves
- 1 red chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
Quick-pickled red onion
- 1 red onion
- Vinegar (enough to submerge, e.g., apple cider vinegar)
Serve with
- 200g cooked brown rice
- 2 handfuls mixed greens
- 1 avocado
- 100g sweet corn (tinned or cooked)
- 2 tomatoes
- Spring onions
Preparation
Add the sliced onion to a large jar, cover completely with vinegar, and refrigerate for 1-2 hours or overnight.
Place the pepper and mushrooms on a baking tray, drizzle with olive oil, add smoked paprika, cayenne pepper, ground coriander, and a pinch of salt, mix to coat evenly, and bake at 200°C for 25 minutes.
Heat a drizzle of oil in a pan, add black beans, crushed garlic, red chilli, ground cumin, and ground coriander, and cook on medium heat for 8-10 minutes.
Assemble the burrito bowl by spreading mixed greens at the bottom, then adding black beans, roasted mushrooms and pepper, sweet corn, cooked brown rice, chopped tomatoes, spring onions, avocado, and quick pickled onion.
Serving tip
Mash the avocado and mix all components together before enjoying.
