A quick and easy weekday supper option
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Combine 220g warm cooked white rice with 1 x 410g tin drained kidney beans and 1 (20g) finely chopped spring onion. Place 15ml (1 tbsp) butter in a hot frying pan over medium heat. Add 400g peeled baby carrots and sauté, 5 minutes. Add 10ml (2 tsp) honey and 60ml (4 tbsp) orange juice, and simmer, 2 minutes, until tender. Stir in 1 finely chopped jalapeño, 30ml (2 tbsp) chopped fresh coriander and season with salt and freshly ground black pepper to taste. Divide the warm rice mixture among the serving bowls and top with the carrots. Divide 400g warm shredded rotisserie chicken, 160g cocktail tomatoes, 40g baby salad leaves and 80g grated Cheddar among the bowls. Top each portion with a dollop ready-made guacamole, and serve with 100g tortilla chips and lime wedges for squeezing.
To make regular burritos, simply roll up all of the burrito bowl ingredients in tortilla wraps and enjoy as a packed lunch or quick dinner.