Dinner, Lunch

The Burrito Bowl

Dinner, Lunch

The Burrito Bowl

A balanced yet comforting meal with flavourful black beans, mashed avocado, pico de gallo and a healthy nacho cheese sauce.

Prep time: 45 minutes

Servings: 3

Ingredients

Pico de Gallo

250 grams of cherry tomatoes (quartered)

½ small white onion (finely diced)

Juice of 1/2 lemon

Salt to taste

Cheese Sauce

½ small white onion (chopped)

1 potato (peeled and chopped)

1 small carrot (peeled and chopped)

1 garlic clove (minced)

500 ml of vegetable broth

50 grams of cashews (soaked in hot water for 30 min)

15 grams of nutritional yeast

1/4 tsp of smoked paprika, turmeric and chili powder

Black Beans

400 grams can of black beans (drained and rinsed)

2 garlic cloves (minced)

1/4 tsp of cumin

1/4 tsp of smoked paprika

1/4 tsp of chili powder

75 ml of vegetable broth

Juice of 1/2 lemon

Salt to taste

Other Ingredients

250 grams of cooked rice

1 avocado (mashed)

Mixed salad

Cilantro to garnish

Instructions

Pico de Gallo

Combine all the ingredients in a bowl and let it sit in the fridge (while preparing the rest) to let the flavours develop

Cheese Sauce

Add the garlic, onion, carrot and potato to a pan with the vegetable broth and bring to a boil
Let it simmer until the vegetables are soft
Drain the cooked vegetables but keep 250 ml of the vegetable broth
Add the vegetables, 250 ml of vegetable broth and all the other listed ingredients to a high speed blender and pulse until smooth

Black Beans

Sauté the garlic in some cooking oil for 3 minutes on low heat
Add the drained black beans, spices and vegetable broth and bring to a soft simmer
Let everything simmer until the water has mostly dissolved
Add the lemon juice and salt to taste

The Bowl

Start by adding salad to a serving bowl, top with cooked rice, black beans, pico de gallo, mashed avocado and finish with a generous serving of cheese sauce. Top the dish with some cilantro and enjoy!

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