Saturday, 18 February 2017

Lunchbox Inspo: Burrito Bowl II

After posting my first burrito bowl recipe I realised there were so many great components I had missed – guac, salsa, chilli... So I had to make another.

greens: spinach, salsa
carbs: sweet potato, rice
fats: guacamole
protein: chilli

Ingredients (serves 2)
1 ripe avocado
10 cherry tomatoes
fresh coriander
2 spring onions
fresh spinach
75g brown rice (uncooked weight)
Vegan chilli (makes enough for 4-6)
1 green, red and yellow pepper
1 large red onion
1 tin tomatoes
1 tbsp tomato puree
1 tin of kidney beans
200g sweet potatoes
6 sundried tomatoes
ground cinnamon, cayenne pepper, paprika, salt and pepper

Cut the cherry tomatoes into quarters and finely slice the spring onion. Squish the tomatoes, onion and coriander together in a bowl, add a drizzle of olive oil, salt and pepper and mix it all again until combined. I leave the coriander in large pieces so I can pick it out easier cos it's gross, but if you're a fan, finely slice it.

Add your brown rice to the pan and add double the amount of cold water, salt generously and simmer without the lid on until done (around 20 minutes)

Scoop out your avocado and roughly squish, leaving it kind of chunky. Squeeze over about half a tbsp of lemon juice and season to taste. I like to keep guac super simple but feel free to add some fresh chilli/ spring onions/ coriander if you fancy though. 

Vegan chilli
Chop your peppers and onions into cubes, toss with oil, sprinkle with cayenne pepper and roast at 180c until kind of caramelised and chargrilled this should take around 30 minutes.
Chop your sweet potato, toss in oil, lots of paprika, a sprinkle of cinnamon and roast for about 40 minutes until soft and a bit burny.
Add the sundried tomatoes to a pan with the chopped tomatoes and tomato purée and season with salt and pepper to taste. Simmer for 5 minutes, add the toasted peppers onions and sweet potato and the kidney beans and continue to cook until the beans are done.  The sweet potato continues to cook down into the sauce once added so if you want it to stay chunky, add it right at the end. This actually tastes better once it's been left for a while so it's perfect for packed lunches.

Add the the ingredients to your bowl/ lunch box, give it all a stir and enjoy!


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