Burrito Bowl

A colorful vegetarian burrito bowl with brown rice, kidney beans and fresh ingredients.

Ingredients

• 200g brown rice
• Salt
• 240g kidney beans (canned)
• 120g corn (canned)
• 1 red onion
• 1 red bell pepper
• 4 tomatoes
• 2 small romaine lettuce hearts
• 2 jalapeños
• 1 bunch coriander
• 2 organic limes
• 2 avocados
• 2 tbsp rapeseed oil
• Pepper
• 200g sour cream (10% fat)
• 1 pinch chili flakes

Instructions

1. Cook rice according to package instructions in salted water. Wash beans and corn in a strainer, drain. Peel and dice onion. Quarter bell pepper, clean and cut into thin strips. Wash, clean and dice tomatoes.

2. Wash lettuce, shake dry, tear into strips. Wash and clean jalapeños, cut into rings. Rinse coriander, shake dry, pluck off leaves and chop. Cut 1 lime into wedges, squeeze the other. Halve avocados, remove pit, scoop out flesh, cut into slices, drizzle with some lime juice.

3. Fry bell pepper in a pan in 1 tbsp hot rapeseed oil, season with salt and pepper, set aside. Mix beans, corn and jalapeños with half the diced onion. Season with salt, pepper, lime juice.

4. Mix diced tomatoes with remaining diced onion, chopped coriander and 1 tbsp rapeseed oil, season with salt and pepper.

5. Arrange rice with all ingredients in 4 bowls. Top burrito bowl with sour cream and sprinkle with chili flakes. Serve with lime wedges.

Nutritional Information

• Preparation time: 45 minutes
• Per serving: 625 kcal
• Nutrients: 30g fat, 62g carbohydrates, 18g protein

Tips

• Cut avocados just before serving
• Lime juice prevents avocado from browning
• Serve with guacamole as an extra topping