This rainbow burrito bowl makes for the perfect vegetarian lunch!
Rainbow burrito bowl
Ingredients
- 175 g sweet mini bell peppers
- 250 g cherry truss tomatoes
- 2 tbsp olive oil
- 1 trimmed corn cob
- 1 tin (400 g) kidney beans, drained, rinsed
- 2 spring onions, finely chopped
- 2 tbsp lime juice
- 1 cup brown rice
- 1 cup double thick yoghurt
- 2 tsp chipotle chilli sauce, or to taste
- 1 tsp smoked paprika
- 4 baby cos lettuce hearts, quartered
- 2 large avocados, halved
- 4 baby radishes, trimmed, thinly sliced
- coriander sprigs and lime wedges, to serve
Instructions
1. Brush capsicums and tomatoes with half the oil; season with salt and pepper. Cook on a heated oiled grill plate (or pan) over medium-high heat, turning occasionally, for 5 minutes or until tender and grill marks appear.
2. Cook corn cob in a pot of boiling water for 5 minutes or until kernels are cooked; cool.
3. When cool enough to handle, cut kernels from cob.
4. Combine corn, beans, spring onion, juice and remaining oil in a bowl; season to taste.
5. Cook rice according to packet directions.
6. For the yoghurt dressing, combine yoghurt, chilli sauce and paprika in a small bowl.
7. Divide the rice, bean mixture and lettuce among bowls. Top with capsicums, tomatoes, avocado, radish and coriander. Serve with yoghurt dressing and lime wedges.
TIP: This burrito bowl is a perfect vegetarian meal. If you’re looking to add more to bulk it up, try adding some roasted pumpkin, beef mince or even feta cheese, depending on your food preferences.
Also See: Vegan choc chip skillet cookie
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