This rainbow burrito bowl makes for the perfect vegetarian lunch!
Rainbow burrito bowl
Ingredients
- 175 g sweet mini bell peppers
- 250 g cherry truss tomatoes
- 2 tbsp olive oil
- 1 trimmed corn cob
- 1 tin (400 g) kidney beans, drained, rinsed
- 2 spring onions, finely chopped
- 2 tbsp lime juice
- 1 cup brown rice
- 1 cup double thick yoghurt
- 2 tsp chipotle chilli sauce, or to taste
- 1 tsp smoked paprika
- 4 baby cos lettuce hearts, quartered
- 2 large avocados, halved
- 4 baby radishes, trimmed, thinly sliced
- coriander sprigs and lime wedges, to serve
Instructions
BRUSH capsicums and tomatoes with half the oil; season with salt and pepper. Cook on a heated oiled grill plate (or pan) over medium-high heat, turning occasionally, for 5 minutes or until tender and grill marks appear.
COOK corn cob in a pot of boiling water for 5 minutes or until kernels are cooked; cool.
WHEN cool enough to handle, cut kernels from cob.
COMBINE corn, beans, spring onion, juice and remaining oil in a bowl; season to taste.
COOK rice according to packet directions.
FOR the yoghurt dressing, combine yoghurt, chilli sauce and paprika in a small bowl.
DIVIDE the rice, bean mixture and lettuce among bowls. Top with capsicums, tomatoes, avocado, radish and coriander. Serve with yoghurt dressing and lime wedges.
Notes
FOOD TEAM TIP: This burrito bowl is a perfect vegetarian meal. If you’re looking to add more to bulk it up, try adding some roasted pumpkin, beef mince or even feta cheese, depending on your food preferences.
