Wednesday, 1 February 2017

Lunch box inspo: burrito bowl

Ever since being introduced to Chipotle a year ago (I know, I know) I've been kind of obsessed with burrito bowls. They're so good, super easy and so veggie friendly. Also, fun fact, guac isn't extra if you're not getting meat. Just saying. Anyway I'm probably going to do another Mexican inspired bowl because one just isn't enough, so here's the first. 

greens: lettuce + chargrilled peppers
carbs: brown rice
fats: avocado
protein: refried beans

Ingredients (serves 2)
150g brown rice (uncooked weight)
a tin of kidney beans
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic granules
1 tbsp soy sauce/ tamari
2 peppers 
2 large white onions
1 mini lettuce
1 large avocado


Chargrilled peppers + caramelised onions
Chop your peppers into strips and put to one side. Roughly chop your onions and place in a non stick pan. You want them to be quite crowded so go for a smaller pan if possible. Dry fry on a low heat for around 20 minutes. The moisture will stop them sticking and burning without needing oil. Once they're super soft and browning add the peppers for the last few minutes and put a lid on the pan. If  at any point it's really dry and looking like it might burn, add a splash of water. 

Brown rice
D makes the best brown rice. I know what you're probably thinking, rice is rice is rice, but honestly, try this method, it's the best. Add your brown rice to the pan, you want a 2:1 water to rice ratio. Use cold water, add a generous pinch of salt and simmer with no lid until done (usually around 20 minutes).

Refried beans
Drain the beans reserving a little bit of liquid and add to a non stick pan. Add the paprika, cayenne pepper and garlic granules to the pan and make sure all the beans are coated then cook on a medium-low heat. Once the liquid has totally evaporated and everything is beginning to look a bit crispy, add the tamari. Cook for another minute or so and you're done.

Roughly tear your lettuce and top with the peppers + onions, brown rice and beans. Top with half an avocado. Enjoy!


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