Plentiful Vegan Burrito Bowl

Carbs & veggies & carbs & veggies & carbs & veggies. I OVE burritos & especially when all the yummy kidney beans, sticky spicy rice, roasted peppers & crunchy lettuce are stuffed inside a wholemeal seeded wrap with LOTS of super hot salsa mixing with the beany juice! But I can never fold wraps the way Mexican places do like Barburrito ~ mainly because I'm too greedy & supermarket wraps are too small for my appetite ~ so I've deconstructed mine in a healthier burrito bowl.

When I was cooking all of the little components up, I realised it's such a hearty & sustainable meal as a little goes a very long way! This recipe makes for two big bowls but I'm planning on making a big batch of the rice & beans & veggies next time to feed me during the week. I've already thought of a few ideas using just the burrito leftovers...

• beans on toast ~ reheating the spicy kidney beans (maybe adding crushed toms/wine/balsamic & allowing to simmer!) & spooning on top of toasted rye bread for a warming brunch.

• roasted veggies salad ~ quickly grilling the veggies again & tossing with the leftover salad stuff (adding whatever other veggies you can find!) & salsa.

• bean chilli & rice ~ mixing the beans with chopped toms in a pot, allowing to simmer with wine/balsamic/spices/tom purée then serving with the spicy rice.

• Mexican curry with spicy rice & flatbread ~ adding the veggies & beans to a Mexican spiced & tom based curry then serving alongside the spicy rice & some flatbread or a wholemeal wrap.

• protein pasta ~ wholemeal penne mixed with the spicy veggies & beans & their juices then topped with grilled fresh toms, avo & black pepper.

So many choices! I also felt a lot fuller when I was eating my bowl ~ when I eat a burrito, it's stodgy but it sometimes feels a bit boring on it's own so I'm tempted to nibble on some nachos too but just the look of this burrito bowl filled me up!

I used more oil in this recipe than I usually do but that's okay because this meal was a treat for me & my sister & it tastes so good! Apart from the little bit of oil, it's all naturally plentiful & nutritious without added artificial 'flavour packets' or unwanted fats. Often though if I want a meal that's super healthy but it still involves frying, I just substitute the extra virgin olive oil for water & it still tastes fab! The kidney beans above have a little oil in them (for the garlic & chilli) but are quickly cooked in water & spices for a paste-like texture.

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Plentiful Burrito Bowl

Serves: 2 hungry heads

Prep time: 10mins

Cook time: 30-40mins

Total time: 50mins-1hr

Grilled veggies

Ingredients:

• 1/2 yellow bell pepper

• 1/2 sweet red pepper

• 1 red onion

• 1tsp extra virgin olive oil

• 1tbsp paprika

• 1tsp cumin

• 1tsp cayenne pepper

Method:

1. Preheat the oven to 150'c. Chop the peppers into thin strips & the onion into quarters ~ separating a few outer chunks.

2. In a small baking tray, toss the veggies with the oil & spices then place on the mid shelf & roast for around 30-40 mins ~ until the peppers are soft & the onions crispy.

3. Ensure to keep on checking the veggies as the minimal oil means they tend to stick to the tray!

Spicy wholegrain rice

Ingredients:

• 1/3rd cup long grain brown rice (a very small mug or around 50g)

• 1 small slice red pepper (taken from the pepper used in the veggies below)

• 1 small slice red onion (taken from the onion used in the veggies below)

• 1/2 green chilli (save the other half for later!)

• handful fresh parsley

• 1tbsp extra virgin olive oil

• 1tbsp paprika

• 1tsp sumac

• 1tsp dried oregano

• 1tsp turmeric

• 1tsp cayenne pepper

• 1tsp soy sauce

• pinch pepper

Method:

1. First, boil the rice on a medium simmer for around 25 mins until fluffy but dense.

2. While the rice is simmering, chop the small slices of pepper & onion very finely along with the chilli.

3. Once the rice is cooked, drain & rinse thoroughly with cold water then leave to dry out a little.

4. Heat the oil in a non-stick wok on a medium heat & fry the veggies for 3-5 mins until soft. Add the cold rice & mix ~ ensuring the veggies don't stick to the pan.

5. Add the herbs, spices & pepper as well as the soy sauce & cook for about 10-15 mins on a low-medium heat ~ stirring & tossing frequently so that the rice doesn't burn!

Spicy kidney beans

Ingredients:

• 1 mini can/1/2 400g can red kidney beans, drained (not rinsed!)

• 1tsp extra virgin olive oil

• 1 clove garlic, crushed

• 1/2 green chilli

• 1/2 cup water

• handful fresh parsley

• 1tbsp paprika

• 1tsp cumin

• 1tsp dried thyme

• 1tsp dried oregano

• pinch pepper

Method:

1. Heat the oil in a non-stick pan on a medium-high heat then crush the garlic & chop the chilli very finely.

2. Add the garlic & chilli to the pan & stir for around 30 secs until starting to brown.

3. Now, throw in the water, beans with all the herbs & spices ~ the water should simmer quickly.

4. Keep on stirring & scraping the bottom of the pan so the veggies don't burn ~ fry the beans for around 8-10 mins until all the water has evaporated & turned into a slight paste of spices.

Bowling up

Ingredients:

• the grilled veggies

• the spicy wholegrain rice

• the spicy kidney beans

• 1 avocado ~ chopped thinly

• 2 iceberg lettuce leaves ~ chopped into small, crunchy chunks

• handful cherry toms ~ halved

• 2 spring onions ~ sliced finely

• 4tbsp cool salsa ~ homemade is best but shop-bought salsa is great also

• 1tsp crushed chilli flakes

• pinch black pepper

Method:

1. Spoon all the little components tightly into a bowl ~ leaving a circle in the middle for the salsa!

2. Sprinkle the chilli flakes & black pepper over the bowl & why not scoop the goodness with toasted, lightly salted nachos or a warmed, wholegrain wrap if you're feeling hungry?

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