Re-fried Bean Burrito Bowl

with Avocado

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vegan
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Instructions

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1 Prep

Peel and finely chop the shallots. Peel and slice the red onions into rings. Deseed and slice the peppers into strips. Drain and rinse the red kidney beans

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2 Simmer

Heat a pan over a medium-low heat with a drizzle of olive oil. Add the shallotschipotle powder (spicy!)garlic powder and cumin powder and cook for 2 min. Add the measured waterstock cube and drained red kidney beans. Simmer for 15-20 min. 

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3 Boil rice

Meanwhile, bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 25 min or until tender. Drain once tender.

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4 Stir-fry

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and bell pepper and fry for 5 min. Add the fajita seasoning (spicy!) and fry for 2 min further. Season with salt and pepper.

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5 Smash avocado

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it into a bowl. Juice the lime directly into the bowl. Peel and crush the garlic directly into the bowl. Season with salt and mash with a fork until smooth. 

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6 Serve

Using a potato masher, mash the beans until almost smooth. Divide the drained rice among bowls and arrange the stir-fried vegetables, avocado, beans and hot salsa (spicy!) over the top. Garnish with the coriander leaves. Serve the nachos alongside.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle, fajita seasoning and hot tomato salsa!

Pro tip

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana for company.

Skip the pulled chicken and enjoy this plant-based, deconstructed burrito in a bowl!

Cooking Time: 30 min

Cals 975 · Prot 26 · Carbs 158 · Fat 32

Dairy-Free

Ingredients

Number of people

Re-fried Beans

Red kidney beans 240 Grams
Olive oil 2 Tbsp
Shallots 1 Piece
Chipotle powder 2 Grams
Garlic powder 5 Grams
Cumin powder 2 Grams
Water 300 ML
Vegetable stock cube 0.5 Piece

Vegetables

Red onion 2 Piece
Red pepper 1 Piece
Yellow pepper 1 Piece
Olive oil 1 Tbsp
Fajita seasoning 10 Grams

Avocado

Avocado 1 Piece
Lime 1 Piece
Garlic cloves 1 Piece
Salt 0.5 Tsp

Extras

Brown rice 150 Grams
Hot tomato salsa 60 Grams
Fresh coriander 15 Grams
Nachos 80 Grams

Skip the pulled chicken and enjoy this plant-based, deconstructed burrito in a bowl!

Cooking Time: 30 min

Cals 975 · Prot 26 · Carbs 158 · Fat 32

Dairy-Free

Instructions

photo

1 Prep

Peel and finely chop the shallots. Peel and slice the red onions into rings. Deseed and slice the peppers into strips. Drain and rinse the red kidney beans

photo

2 Simmer

Heat a pan over a medium-low heat with a drizzle of olive oil. Add the shallotschipotle powder (spicy!)garlic powder and cumin powder and cook for 2 min. Add the measured waterstock cube and drained red kidney beans. Simmer for 15-20 min. 

photo

3 Boil rice

Meanwhile, bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 25 min or until tender. Drain once tender.

photo

4 Stir-fry

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and bell pepper and fry for 5 min. Add the fajita seasoning (spicy!) and fry for 2 min further. Season with salt and pepper.

photo

5 Smash avocado

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it into a bowl. Juice the lime directly into the bowl. Peel and crush the garlic directly into the bowl. Season with salt and mash with a fork until smooth. 

photo

6 Serve

Using a potato masher, mash the beans until almost smooth. Divide the drained rice among bowls and arrange the stir-fried vegetables, avocado, beans and hot salsa (spicy!) over the top. Garnish with the coriander leaves. Serve the nachos alongside.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle, fajita seasoning and hot tomato salsa!

Pro tip

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana for company.

Ingredients

Number of people

Re-fried Beans

Red kidney beans 240 Grams
Olive oil 2 Tbsp
Shallots 1 Piece
Chipotle powder 2 Grams
Garlic powder 5 Grams
Cumin powder 2 Grams
Water 300 ML
Vegetable stock cube 0.5 Piece

Vegetables

Red onion 2 Piece
Red pepper 1 Piece
Yellow pepper 1 Piece
Olive oil 1 Tbsp
Fajita seasoning 10 Grams

Avocado

Avocado 1 Piece
Lime 1 Piece
Garlic cloves 1 Piece
Salt 0.5 Tsp

Extras

Brown rice 150 Grams
Hot tomato salsa 60 Grams
Fresh coriander 15 Grams
Nachos 80 Grams
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