Quick and Easy weekday recipe for a gluten free vegan burrito bowl. This is a healthy homemade spin on popular Mexican takeaway burrito bowls. Enjoy for lunch or dinner
400gramsblack beans cooked1 can of no salt added black beans
2smallavocados
1mediumtomatochopped
1bunchcoriander or cilantro finely chopped
1tspcumin seeds
1 tsporegano powder
1tspsmoked paprika
1/2tspchili flakes
1mediumjalapeno
1mediumzucchinichopped
1mediumcapsicum / bell pepperchopped
200gramsbutton mushroomssliced
1large onionchopped
1mediumlemonjuiced
3tbspolive oil
Salt as per taste
Instructions
For the Roasted Sweet Potatoes
Pre-heat the oven to 180 deg centigrade
Roast the cubed and cut sweet potatoes in the oven using 1 tbsp olive oil, salt and sweet paprika
For the Black Turtle Beans
Saute in a wide pan the black beans with olive oil, cumin seeds and salt (Use a can of black beans or use pre-boiled black turtle beans
For the Veggies
In a large stainless steel pan, stir fry the cut onions, mushrooms, zucchini, and bell peppers (capsicum) in olive oil , salt, chili flakes and dried oregano herbs
For the Guacamole / Avo smash
In a large bowl smash the avocados with salt (as per taste), lemon juice and chopped cilantro / coriander . You can also add in a small chopped onion or a clove of garlic (optional)
For the Tomato Salsa
Chop and mix the tomatoes with jalapeƱos, lemon juice and salt
To Serve
To serve add in one portion of each of the above in a bowl. Serve with corn chips