Epic Vegan 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)
Accompaniments
- 200g cooked brown rice
- Handful of mixed greens
- 1 avocado
- 100g sweet corn
- 2 tomatoes
- Sprinkle of chopped spring onions
Preparation
Add the sliced onion to a large jar, cover completely with vinegar, and let it sit in the fridge for 1-2 hours or overnight.
Add the pepper and mushrooms to 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.
In a pan, add a drizzle of oil, then add black beans, crushed garlic, and spices, and cook on medium heat for 8-10 minutes.
Assemble the burrito bowl by spreading greens at the bottom, then adding black beans, mushrooms, pepper, corn, rice, tomatoes, spring onions, avocado, and pickled onion.
Tips
Mash the avocado and mix everything together for the best enjoyment.
