Veggie Burrito Bowl

Recipe from Lily Moore

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Cook time: 40 min

Servings 4

Updated 15.12.2022

Nutritious and ready in just 30 minutes, this veggie burrito bowl is perfect for a quick weekday breakfast. You can also prepare individual ingredients in large batches, store them in an airtight container in the refrigerator, and re-cook the dish over the course of a week.

Brown rice

10,6 oz
Mexican salsa

7 oz
Red pepper

2 piece
Red beans

1 can
Mexican spice mix

1 tsp
Salt

to taste
Avocado

1 piece
Pepper

to taste
Olive oil

1 tbsp
Red onion, coarsely chopped

1 piece
Lemon juice

1 tbsp
Small chili flakes

to taste
Sweet corn kernels

1 can
Cherry tomatoes

7 oz
Lime

1 piece
Roasted sesame seeds

1 tbsp
Coriander

4 springs

Calories

632 kcal
Protein

26 g
Fat

14 g
Carbohydrates

95 g

Cook the rice in boiling salted water until soft, then strain it.
Heat the beans (with juice) in a pan, season to taste, fry for about 2 minutes, stirring occasionally. Remove beans, then put them aside.
Rinse the corn kernels and dry them. Fry the corn in the same pan for about 2 minutes, season. Take out the corn, set it aside.
Cut the pepper into strips. Heat oil in the same skillet. Add pepper, fry for about 5 minutes, season. Remove the pepper and set aside.
Coarsely chop the onion. Put it in a small pot of water and bring to a boil. Add lemon juice, sauté the onion for about 2 minutes, set aside.
Divide rice among plates. Top with beans, corn, pepper, onion, avocado (cut into strips) and cherry tomatoes (cut in half). Squeeze lime wedges over avocado and add seasoning. Decorate the plates with sesame seeds and coriander, serve with Mexican salsa.