Burrito bowl with chipotle black beans
- Jennifer Joyce
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.8 out of 5.88 ratingsRate
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This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks
Dairy-free
Egg-free
Gluten-free
Healthy
Nut-free
Vegetarian
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Test Kitchen tips for making a veggie burrito bowl:
- Warm the canned beans just until heated through. They’re already cooked, and prolonged cooking can make them mushy.
- Squeeze the blanched kale well after draining. Removing excess water helps keep the bowl from getting watery.
- Finish with a squeeze of the optional lime at the table. Its freshness pairs well with the earthy beans and creamy avocado.
Ingredients
Nutrition
Units:
MetricUS
-
125g basmati rice
-
1 tbsp olive oil
-
2 garlic cloves
chopped
-
400g can black beans
drained and rinsed
-
1 tbsp cider vinegar
-
1 tsp honey
-
1 tbsp chipotle paste
-
100g chopped curly kale
-
1 avocado
halved and sliced
-
1 medium tomato
chopped
-
1 small red onion
chopped
To serve (optional)
-
chipotle
hot sauce
-
coriander
leaves
-
lime
wedges
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Nutrition: per serving
-
kcal573
-
fat21g
-
saturates4g
-
carbs72g
-
sugars7g
low
-
fibre15g
high
-
protein16g
-
salt0.8g
low
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Method
-
step 1
Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
-
step 2
Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
Jennifer Joyce
Jennifer creates recipes, food styling and photography for leading publications including The Guardian, Good Food, Waitrose and olive, as well as brands such as M&S and Lee Kum Kee. Inspired by her travels and a love of bold, vibrant flavours, Jennifer is the author of 12 cookbooks and also teaches at Leiths School of Food and Wine. See more recipes by Jennifer
Recipe from Good Food magazine, March 2017
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A star rating of 4.8 out of 5.88 ratings
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