Burrito bowl with chipotle black beans


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This sound burrito bowl is crammed with veggies and greens, ideal for a filling lunch. This is one vegan feast that preferences similarly as great as it looks

Cooking Ingredients

    ​​​​​125g basmati rice
    1 tbsp olive oil
    2 garlic cloves, slashed
    400g can dark beans, depleted and flushed
    1 tbsp juice vinegar
    1 tsp honey
    1 tbsp chipotle glue
    100g slashed wavy kale
    1 avocado, divided and cut
    1 medium tomato, slashed
    1 little red onion, slashed
    To serve (discretionary)
    chipotle hot sauce
    coriander leaves
    lime wedges

Cooking Direction

    Stage 1
    Cook the rice adhering to pack directions, then channel and return to the container to keep warm. In a skillet, heat the oil, add the garlic and broil for 2 mins or until brilliant. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.

    Stage 2
    Heat up the kale for 1 min, then channel, pressing out any overabundance water. Split the rice between enormous shallow dishes and top with the beans, kale, avocado, tomato and onion. Present with hot sauce, coriander and lime wedges, assuming you like.