Vegan chipotle burrito bowl
Almost everything you love about a Mexican burrito, but deconstructed and put together as a warm salad. Super easy to make. And very tasty
Servings 2
Ingredients
- 2/3 cup uncooked brown rice
- 1 x 410g can black beans drained and rinsed
- 100 g lettuce leaves roughly chopped
- 1 avocado diced
- 2 tomatoes diced
- 1 handful coriander (cilantro) leaves chopped
For the chipotle sauce
- 1 tbsp chipotle in adobo sauce
- 1 tbsp olive oil
- 1 clove garlic crushed
- 1 tsp honey or maple syrup
- 1 tsp iodised salt
- 3 tbsp lime juice (about 1/2 lime)
Instructions
- First, prepare the rice. Bring the uncooked rice to boil in a medium pot of water. Reduce heat slightly and continue a lively simmer for 25 - 30 minutes, until tender and cooked to your liking. Allow it to cool slightly.
- For the chipotle sauce, place all the ingredients in a small pan over medium heat and cook for two minutes, then remove from the heat.
- Divide the rice between the bowls and top with drained beans, lettuce, avocado, tomato and coriander. Pour over the sauce, toss the salad together and serve immediately.
Notes
If you wish to keep a serving for another time, keep the rice and the second half of the sauce in airtight containers in the fridge. When you are ready to eat the burrito bowl again, simply reheat the rice and sauce, perhaps adding a splash more olive oil and lime juice to the sauce, and combine as per the recipe above.