Prep Time:10 mins
Understanding food allergies and intolerances
Veggie burrito bowl
Cooking Time:60 mins
Serves:2 Adults
These burrito bowls are packed with flavour and nutrients. Add in or take out different vegetables to switch up your bowl.
Ingredients
- 1 yellow pepper, deseeded and sliced
- 1 courgette, cut into halves
- 1 red onion, peeled and sliced
- 2 teaspoons smoked paprika
- 2 teaspoons olive oil
- 100g/ 3 ½ oz. brown rice, rinsed
- 8 cherry tomatoes, roughly diced
- 1 spring onion, diced
- ½ lime, juiced
- 2 tablespoons low-fat natural yoghurt
- 400g/ 14 oz. canned black beans, drained
- 1 tablespoon tomato paste
- 100ml/ 3 ½ oz. boiled water
- 1 teaspoon cumin
- 8 leaves of iceberg lettuce
- Black pepper
Method
- Preheat the oven to 220°C/ 425°F / Gas mark 7
- Add the prepared vegetables to a baking tray with the smoked paprika and 1 teaspoon olive oil and mix. Bake in the oven for 20-25 minutes
- Meanwhile add the rice to a pot with cold water and bring to the boil. Once boiling, reduce the heat to medium and cook as per packet instructions
- For the tomato salsa, combine the cherry tomatoes, spring onion and remaining olive oil in a bowl
- For the lime yoghurt, add the juice from half the lime into a bowl. Add in the yoghurt and combine
- Heat a non-stick pan over a medium heat. Add the tomato paste, cumin and drained black beans and stir for 1 minute. Add the water and cook for 5 minutes or until the sauce has thickened
- Remove the beans from the heat and gently crush the beans with a masher and season with black pepper
- Serve the cooked brown rice with the beans, cherry tomato salsa and paprika vegetables. Top with some lime yoghurt
What you will need
- Baking tray
- Chopping board
- Chopping knife
- Cutlery
- Masher
- Measuring jug(for liquids)
- Mixing bowl
- Saucepan
