An Epic Burrito Bowl by happyskinkitchen ? We love all the different flavours and textures here!??

Serve 2

1 red bell pepper – cut into slices

2 portobello mushrooms – cut into slices

1 tsp of smoked paprika

1/2 tsp of cayenne pepper

1 tsp of ground coriander

For the black beans:

1 can (400g) of black beans – drained and rinsed

2 garlic cloves – crushed

1 red chilli – finely chopped

1 tsp of ground cumin

1 tsp of ground coriander

For the quick pickled red onion:

1 red onion – peeled and cut into thin slices

Plenty of vinegar ( I have used apple cider) enough to submerge the onion

Serve with:

Around 200g of cooked brown rice

2 generous handful of mixed greens of your choice

1 avocado – cut into slices

100g of tinned or cooked sweet corn

2 tomatoes – chopped

Sprinkle of chopped spring pinions

To make the quick pickle red onion simply add the sliced onion to a large jar. Cover it completely with vinegar and let it sit in the fridge for 1-2 hours or even better overnight.

Add the pepper and mushrooms to a baking tray. Drizzle with some olive oil and add the smoked paprika, cayenne pepper, ground coriander and a pinch of salt. Mix everything together so the veggies are evenly coated. Place the tray in the oven at 200 degrees Celsius and cook for 25 minutes.

In the meantime cook the beans. Add a drizzle of oil to a pan and add in the black beans with the crushed garlic and all the other spices. Cook on a medium heat for 8-10 minutes.

Assemble your burrito bowl: spread the greens at the bottom of the bowl then add the black beans, mushrooms and pepper, corn, cooked rice, chopped tomatoes, spring onions , avocado and quick pickled onion. The best way to enjoy this bowl is to mash the avocado and mix everything together, enjoy!
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