Vegan Burrito Bowl with Homemade Refried Beans
Ingredients
- one can of kidney beans
- 1 cup of water
- 1.5 tablespoons of cumin
- 2 teaspoons of garlic powder
- 1 teaspoon of onion salt
- chili to taste
- pepper to taste
- pumpkin
- olive oil
- salt
- pepper
- mixed herbs
- garlic powder
- greens
- tomatoes
- red capsicum
- pineapple
- avocado
- lime juice
- chili
- salt
- pepper
- Coles Vegan garlic aioli
Preparation
Cut pumpkin into small pieces, add a little olive oil, salt, pepper, mixed herbs, and garlic powder, rub over the pumpkin, and roast on a preheated 220°C until golden brown.
Drain and rinse one can of kidney beans and add to a saucepan.
Cover beans with 1 cup of water and bring to a boil over high heat.
Add 1.5 tablespoons of cumin, 2 teaspoons of garlic powder, 1 teaspoon of onion salt, chili and pepper to taste.
Stir with a fork occasionally until the water starts to thicken and evaporate.
Around the 10-15 minute mark, when little water is left and beans are soft, turn off the heat and mash with a fork.
Taste test and add spices to taste if needed.
Add everything to your bowl: greens, tomatoes, red capsicum, pineapple, refried beans, roasted pumpkin, and avocado.
Top with lime juice, chili, salt, pepper, and a squirt of Coles Vegan garlic aioli.
Mix it all up and enjoy.
