REFRESHING SUMMER SALAD

EASY BURRITO BOWL RECIPE

What I love most about burrito bowls, is that they almost feel like a mini buffet. A selection of all of your favorites – you get to pick and choose whatever you feel like.

Although burritos are often quite meaty affairs, I’ve made this burrito bowl a veggie version, as I find it’s filling and satisfying enough without the meat. If you feel your burrito bowl just isn’t the same without meat, you can easily add in some cooked chicken or choice of your meat.

INGREDIENTS

• 1 red and yellow peppers sliced
• 4 big lettuce leaves chopped
• 1/2 red onion, finely chopped
• 2- 3 cloves of garlic, finely chopped
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tomato finely chopped
• 1 avocado, (1/2 sliced, 1/2 mashed)
• 2 cups cooked rice
• ½ cup corn kernel
• Lime juice
• 3/4 cup boiled kidney beans (rajma) or black beans
• 1/2 cup crumbled feta cheese
• 2 tsp of sour cream
• Corn chips (packet)
• Cilantro/Dhania leaves

METHOD

RICE: Stir in the corn lime juices, salt, and finely chopped cilantro while the rice is still warm.

SALSA: Mix sliced onion, tomatoes and cilantro, lime juice and chillies and leave it aside for it to come together. You could add a pinch of sugar to make the flavour more complex.

GUACAMOLE: To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Pull out and discard the pit. Using a spoon or your thumb, remove the flesh and place into a medium-sized bowl. Squeeze 1 lime in a bowl,  add 1 clove of chopped garlic and the avocado flesh. Using a fork gently mash each avocado half a few times then stir all ingredients together.

BEANS: In a pan, sauté some chopped onion for 5 minutes, or until the onion is soft. Add the garlic and cook another minute. Add the black beans and season with the chilli powder, cumin and salt. Allow the beans to cook until heated through, about 5 minutes.

ARRANGING THE BOWL: Arrange the rice, peppers, lettuce, red onion, tomato salsa, avocado and mixed beans in a large serving bowl.

Sprinkle on the crumbled feta, then roughly tear or chop the cilantro and sprinkle on.

Add a spoonful of sour cream and top it with some corn chips.

And it’s ready to be served!

This easy burrito bowl is quick, nutritious and really tasty. If you are looking for easy and healthy recipes, read our post on Refreshing Summer Salads.