Epic Vegan Burrito Bowl
Ingredients
- 1 red bell pepper
- 2 portobello mushrooms
- 1 tsp of smoked paprika
- 1/2 tsp of cayenne pepper
- 1 tsp of ground coriander
Black beans
- 1 can (400g) of black beans – drained and rinsed
- 2 garlic cloves – crushed
- 1 red chilli – finely chopped
- 1 tsp of ground cumin
- 1 tsp of ground coriander
Quick pickled red onion
- 1 red onion – peeled and cut into thin slices
- Plenty of apple cider vinegar, enough to submerge the onion
Accompaniments
- Around 200g of cooked brown rice
- 2 generous handfuls of mixed greens of your choice
- 1 avocado
- 100g of tinned or cooked sweet corn
- 2 tomatoes
- Sprinkle of chopped spring onions
Preparation
Pickled red onion
Add the sliced onion to a large jar, cover it completely with vinegar and let it sit in the fridge for 1-2 hours or even better overnight.
Roasted vegetables
Add the pepper and mushrooms to a baking tray, drizzle with some olive oil and add the smoked paprika, cayenne pepper, ground coriander and a pinch of salt, mix everything together so the veggies are evenly coated and place the tray in the oven at 200 degrees Celsius and cook for 25 minutes.
Black beans cooking
Add a drizzle of oil to a pan and add in the black beans with the crushed garlic and all the other spices and cook on a medium heat for 8-10 minutes.
Assembly
Assemble your burrito bowl by spreading the greens at the bottom of the bowl then add the black beans, mushrooms and pepper, corn, cooked rice, chopped tomatoes, spring onions, avocado and quick pickled onion and the best way to enjoy this bowl is to mash the avocado and mix everything together.
Notes
This recipe serves 2 people.
