Brown Rice & Black Bean Burrito Bowl
10 minutes + beans cooking time
Plant Base + GF + Low Carb
Batch Cooking: black beans soaked over night and cooked
How yummy is a fresh bowl of rice and beans? This one’s my Friday lunch go-to. Perfect for kids if you are trying to avoid wheat tortillas – think burrito without the gluten. This bowl is also easy to customise according to your family’s taste and what’s in the fridge.
(quantities are for 4 bowls)
2 cups cooked brown rice
1 1/2 cups black beans (soaked overnight and cooked - or 1 tin)
2 avocados – mashed
2 cups sliced cherry tomatoes
1 leek (sliced thin)
Zest of ½ lemon
Sea salt, pepper, lemon and extra virgin olive oil for seasoning
Cook 1 cup of brown rice in 2 cups of water – giving you about 2 cups of cooked rice. Set aside.
Cook the soaked beans for 30 minutes or until soft and rinse well. Note that I prefer to use grains and legumes raw and soak them and cook them myself, but you can always use tinned ones if time is an issue. Set aside.
For the leek, chop off the dark green leaves. Don’t toss them, you can use them later to add great flavor to a stock or soup. Freeze it in an airtight bag until you need them.
Grab the light green and white part of the leek and slice thin. Set aside.
Peel and slice the avocados. Place them in a small bowl and mash them with a fork. Add one tablespoon of extra virgin olive oil
For each bowl:
In your serving bowls, add half cup rice, one third cup of black beans (equivalent to 3 heaped tablespoons), about two tablespoons of mashed avocado, and half a cup of sliced cherry tomatoes.
Sprinkle with fresh coriander, fresh oregano, and thinly sliced leek.
Optional: cut a few pieces of chili and ad on top.
Dress with sea salt, lemon zest and extra virgin olive oil.