Black Bean Burrito Bowl
This delectable and colourful bowl is so simple to make, you will want it for lunch every day! You can mix-up the veggies and wholegrain choices for more variety and adjust the spices that you add to the yoghurt dressing to suit.
If you have had issues tolerating legumes before, start with a small portion (1 dessertspoon) of well-rinsed, canned legumes and slowly build from there.
Serves 4
Prep time: 15 minutes.
Cook time: 20 minutes.
Ingredients
2 cups precooked brown rice
6 cups baby spinach or mixed leaves
1 tin black beans or kidney beans, rinsed and drained
1 small tin sweet corn, drained
1 avocado, sliced
1 red capsicum, sliced
2 tomatoes, diced
½ red onion, finely chopped
½ cup natural yoghurt
1 tbsp lime juice
1 tsp chili flakes
2 tbsp coriander leaves
Lime wedges, to serve
Method
- Heat rice in microwave on high for 1 minute or until warm
- Divide baby spinach between serving bowls. Top with rice, beans, corn, avocado, capsicum, tomato, and onion.
- Mix yoghurt, lime juice and chili flakes and spoon over bowls. Sprinkle with coriander and serve with lime wedges
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