Veggie Burrito Bowl with Chipotle Black Beans

by Cherrypick
Star 4.3
    15m prep time
    30m total time
    Easy level
    15 ingredients

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

Method

Based on 4 servings, adjust as needed.

Step 1

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 paste. Season and warm through for 2 mins.

Step 2

Cook the rice following pack instructions.

Step 3

Boil 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.
  • Ingredients
  • Based on 4 servings
  • 1 Lime, wedges 1 x Sainsbury's Limes x1
  • 2 tbsp Mexican Style Hot Sauce 1 x Cholula Original Hot Sauce 150ml
  • 2 tbsp Cider Vinegar, or White Wine Vinegar 1 x Sainsbury's Cider Vinegar 500ml
  • 1.5 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 2 tsp Honey 1 x Sainsbury's Runny Honey 340g
  • 2 Avocado, halved and sliced 2 x By Sainsbury’s Medium Ripe & Ready Avocado
  • 2 tbsp Chipotle Paste 1 x Sainsbury's Spicy Chipotle Chilli Paste, Inspired to Cook 90g
  • 250g Basmati Rice 1 x Ben's Original Classic Basmati Microwave Rice 220g
  • 2 Medium Tomato, chopped 2 x Sainsbury's Tomatoes Loose
  • 2 Tin Black Beans, drained and rinsed 2 x Sainsbury's Black Beans in Water 400g (235g*)
  • 100g Curly Kale 1 x Sainsbury's Kale 200g
  • 15g Coriander, leaves 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 4 Garlic Cloves, chopped 1 x Sainsbury's Garlic
  • 1 Small Red Onion, chopped 1 x Sainsbury's Red Onions Loose
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