This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks
Prep:15 mins
Serves 2
125g basmati rice1 tbsp olive oil2 garlic cloves, chopped400g can black beans, drained and rinsed1 tbsp cider vinegar1 tsp honey1 tbsp chipotle paste100g chopped curly kale1 avocado, halved and sliced1 medium tomato, chopped1 small red onion, chopped
STEP 1Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.STEP 2Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
