Lunch
Vegan burrito bowl
Rice, black beans, sweetcorn and avocado
- Ready in 35 min
- 620 kcal
Suits: Balanced, Mediterranean, Vegetarian, Vegan
Per serving
- kcal
- 620
- Protein
- 20 g
- Carbs
- 92 g
- Fat
- 21 g
Ingredients
- 70 g brown rice
- 130 g black beans
- 70 g sweetcorn
- 70 g avocado
- 7 ml olive oil
Method
- Rinse the brown rice, put it in a saucepan with twice its volume of water and a pinch of salt and bring to the boil. Cover and simmer for 25–30 minutes until tender and the water is absorbed.
- Drain and rinse the black beans and drain the sweetcorn.
- A few minutes before the rice is ready, heat the olive oil in a frying pan over a medium heat. Add the beans and sweetcorn with a pinch of salt and cook for 4–5 minutes, stirring, until hot and the corn is lightly charred.
- Halve, stone and peel the avocado, then slice or dice it.
- Fluff the rice with a fork, divide between bowls and top with the beans and corn and the avocado. Finish with black pepper and serve.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens