Plant Powered Burrito Bowls

Ingredients

100g Nice Rice Long Grain Rice
1 tbsp extra virgin olive oil
1x400g canned black beans, drained and rinsed
1 cup frozen corn kernels (or 2 corn cobs)
½ tsp chilli flakes
½ tsp ground cumin
½ tsp paprika
½ tsp ground coriander
2 limes
1 bunch of coriander, roughly chopped
1 tomato, diced
¼ red onion, diced
2 tbsp pickled jalapeños
2 cups baby gem lettuce, finely chopped
1 avocado, sliced
2 tbsp natural yoghurt or cream
1 red chilli, thinly sliced
Pinch of salt and pepper, to taste

Method:
1. Rinse rice thoroughly until the water runs clear. Transfer the rinsed rice to a medium pot, add
100ml water, bring to a boil, then cover and reduce to a simmer for 20 minutes, or until fluffy.
2. Heat 1 tablespoon of olive oil in a nonstick frypan over medium heat. Add the beans, corn,
chilli, ground cumin, paprika, ground coriander and a pinch of salt and pepper. Cook, stirring
regularly, for 5-6 minutes, or until the corn is lightly charred, then squeeze over the juice of half
a lime.
3. Once the rice has cooled slightly, transfer to a bowl and add the juice of half a lime and a
small handful of chopped coriander.
4. In a small bowl, combine the diced tomato, diced red onion, pickled jalapeños, another
tablespoon of lime juice and another small handful of chopped coriander. Season with salt and
pepper to taste.
5. To assemble, divide the rice, beans and corn, tomato salsa, lettuce and avocado between
two bowls and top with the natural yoghurt or sour cream and chilli.

Serves 2