Healthy Vegan Burrito Bowl

2 standard portions

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Ingredients

• 2 head Romaine lettuce (shredded)
• 100 g Rice
• 1 Lime ((juice only))
• 25 g Fresh coriander (cilantro) ((cilantro))
• 1 Red bell pepper (diced)
• 200 g Black beans (canned, drained)
• 100 g Sweetcorn (canned, drained)
• 0.5 tsp Paprika
• 0.5 tsp Cumin
• 0.5 tsp Cayenne pepper
• 0.5 tsp Ground coriander
• 15 Cherry tomatoes (mixed colour)
• 1 pinch Fine sea salt and ground black pepper
• 0.25 Red onion
• 1 Jalapeños ( sliced)
• 0.5 Lime (juice only)
• 25 g Fresh coriander (cilantro)
• 1 Avocado
• 25 g Fresh coriander (cilantro)
• 1 Lime (juice only)
• 1 pinch Fine sea salt and ground black pepper

Method

1. Put 100 g Rice in a pan with boiling water and simmer for 15 minutes until cooked.
2. Make the salsa by adding 15 Cherry tomatoes, 1 Jalapeños, 0.25 Red onion, 1 pinch Sea salt and black pepper, juice of 0.5 Lime and 25 g Fresh coriander (cilantro) to a bowl and mix well.
3. In a bowl, mix together 200 g Black beans, 100 g Sweetcorn, 0.5 tsp Paprika, 0.5 tsp Cumin, 0.5 tsp Cayenne pepper, and 0.5 tsp Ground coriander. Heat a little oil in a pan and add the bean mixture. Gently cook for 3-4 minutes.
4. Make the guacamole by mashing 1 Avocado in a bowl and then stirring in 25 g Fresh coriander (cilantro), 1 pinch Sea salt and black pepper and juice of 1 Lime.
5. Drain the rice and then stir in 25 g Fresh coriander (cilantro) and juice of 1 Lime.
6. Build the burrito bowl up by dividing 2 head Romain lettuce between 2 bowls and then adding some rice, bean/sweetcorn mixture, salsa and guacamole. Finally, sprinkle over some chopped 1 Red bell pepper.