Burrito Bowls

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Burrito Bowls

Yield 4

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Like that time we were in LA…

Ingredients

• 1 1/2 cups (330 g) brown rice
• 1 tablespoon finely chopped coriander (cilantro) stems, leaves reserved for topping
• 1 teaspoon fine salt
• 100 ml (3 1/2 fl oz) extra virgin olive oil
• 1 brown onion, finely diced
• 2 tablespoons Mexican Seasoning
• 3 garlic cloves, smashed
• 2 x 400 g (14 oz) tins black beans
• 1/2 cup (125 ml) vegetable stock
• 1/2 iceberg lettuce, shredded
• 1 cup (100 g) grated cheddar cheese
• 1/2 cup (125 g) sour cream
• 1/2 cup (15 g) coriander (cilantro) leaves, for topping

Salsa Rosso

• 4 tomatoes, coarsely chopped
• 1/4 cup (60 ml) extra virgin olive oil
• 1 tablespoon finely grated lime zest
• 2 tablespoons lime juice
• 1/2 cup (15 g) coriander (cilantro) leaves and stems
• 1 teaspoon fine salt

Guac

• 2 avocados, peeled and stones removed
• 2 tablespoons lime juice
• 1 tablespoon chopped green onion
• 1/2 teaspoon fine salt
• 2 teaspoons extra virgin olive oil

Optional

• Chilli powder and pickled jalapeños

Instructions

Brown Rice

1. Cook the brown rice according to packet directions. If there are no directions, rinse it well, then simmer it over low heat in 3 cups (750 ml) of water with the lid off until the rice has absorbed the water, which takes about 15-20 minutes. Put a lid on it, remove from the heat, and set it aside for 10 minutes to finish steaming.

Salsa Rosso

1. In a food processor, blend the tomatoes, 1/4 cup (60 ml) of extra virgin olive oil, lime zest, lime juice, coriander leaves and stems, and 1 teaspoon of fine salt. Set aside.

Guacamole

1. In another food processor, blend the avocados, lime juice, chopped green onion, 1/2 teaspoon of fine salt, and 2 teaspoons of extra virgin olive oil. Set aside, pressing a piece of baking paper onto the surface to prevent browning. Guac can be stored in the fridge overnight.

Bean Mix

1. In a large frying pan over medium-high heat, sauté the diced onion in the remaining 2 tablespoons of olive oil until golden, which takes about 5 minutes. Add the Mexican seasoning and garlic, and cook for another 5 minutes until fragrant. Add the black beans, including their juice, and the vegetable stock. Bring it to a simmer and then reduce the heat to low. Let it simmer for 10 minutes; it should thicken slightly but remain soupy.

Assemble the bowls

1. Divide the cooked brown rice, bean mixture, shredded lettuce, guacamole, Salsa Rosso, grated cheddar cheese, sour cream, and coriander leaves into individual serving bowls.

Optional Toppings

1. You can customize your bowl with optional toppings like chili powder and pickled jalapeños.

Nutrition Facts

Calories

1424

Fat

76 g

Sat. Fat

17 g

Carbs

156 g

Fiber

36 g

Net carbs

120 g

Sugar

13 g

Protein

48 g

Sodium

1952 mg

Cholesterol

49 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.