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, such as apple cider vinegar)
Serve with
- 200g cooked brown rice
- Mixed greens
- 1 avocado
- 100g sweet corn
- 2 tomatoes
- Chopped spring onions
Preparation
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 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 everything together to coat evenly, and bake at 200 degrees Celsius for 25 minutes.
Add a drizzle of oil to a pan, then add black beans with 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 and pepper, corn, cooked rice, chopped tomatoes, spring onions, avocado, and quick pickled onion.
Tips
Mash the avocado and mix everything together to enjoy the bowl.
