Re-fried Bean Burrito Bowl
with Avocado
Instructions
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.
2 Simmer
Heat a pan over a medium-low heat with a drizzle of olive oil. Add the shallots, chipotle powder (spicy!), garlic powder and cumin powder and cook for 2 min. Add the measured water, stock cube and drained red kidney beans. Simmer for 15-20 min.
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.
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.
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.
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 960 · Prot 26 · Carbs 155 · Fat 32
Dairy-Free
Ingredients
Re-fried Beans
Vegetables
Avocado
Extras
Skip the pulled chicken and enjoy this plant-based, deconstructed burrito in a bowl!
Cooking Time: 30 min
Cals 960 · Prot 26 · Carbs 155 · Fat 32
Dairy-Free
Instructions
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.
2 Simmer
Heat a pan over a medium-low heat with a drizzle of olive oil. Add the shallots, chipotle powder (spicy!), garlic powder and cumin powder and cook for 2 min. Add the measured water, stock cube and drained red kidney beans. Simmer for 15-20 min.
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.
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.
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.
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
Re-fried Beans
Vegetables
Avocado
Extras
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