Vegan burrito bowl
This nourishing rice bowl is topped with spicy black beans, sweetcorn, avocado and lime. It's packed with fibre, counts as 4 of your 5-a-day and is low in saturated fat.
- 250g easy-cook brown rice
- 1tbsp tomato purée
- 1tsp cumin seeds
- ½tsp hot chilli powder
- 1tsp vegetable bouillon powder (gluten-free, if needed)
- 400g black beans, drained
- 4tomatoes, chopped
- 1small red onion, finely chopped, about 75g
- 20g fresh coriander, chopped
- 2limes, juiced
- 2x 198g cans sweetcorn
Step 1Tip the rice and 600ml water into a pan, then stir in the tomato purée, cumin, chilli and bouillon powder. Cover and cook over a low heat for 20 mins until the rice is tender, and it has absorbed the liquid. Remove from the heat and stir in the black beans.
Step 2Meanwhile, mix the tomatoes with the red onion, coriander and the juice of 1 lime to make a salsa. Roughly mash the remaining lime juice with the avocados to create a chunky texture.
Step 3Spoon the rice into four bowls or rigid containers (cool the half you are saving for another day first). Top with the tomato salsa, avocado and corn. The rice will keep for up to two days – just make the toppings fresh on the day.