Get exclusive and delicious recipes in my free ebook!

 

Burrito Bowl

It's a stunning 31º spring day here in Perth, so I thought I'd whip up something a little more fresh and summery for my evening dinner.

I've been going through a few health issues recently which has resulted in me having to eliminate gluten from my diet. Even though I don't eat that much gluten, it's meant I've had to rethink a few of my staple meals and made eating out a little tricky.

But I made a beautiful burrito bowl the other day and it was so fresh, packed with flavour and so tasty, I just had to share it with you.

Like you would expect in any good burrito I used black beans in the recipe.

Black beans are actually a legume, which is the seed part of a bean plant. This means that they are packed with protein and lots of fibre. Not only that, they are packed with: iron, potassium, magnesium and zinc - making them a bit of a nutrient power house, and a great recovery food for any of you working out regularly.  

I use dried black beans in this recipe as you can infuse more flavour into the beans during the cooking process, but if you are tight on time feel free to use tinned balck beans, just give them a good rinse and sauté them in a little coconut oil and garlic.

Burrito Bowl

Ingredients (serves 2-3)

1 cup dried black beans

1 cup of brown rice 

1 head of fresh lettuce 

1 garlic clove

1 bay leaf

2 tsp apple cider vinegar 

 

Tomato Salsa

2 large tomatoes

1 red pepper

1 garlic clove

1 red seeded chilli 

 

Corn Salsa 

1 fresh corn on the cob

1/2 cucumber 

1/2 red or white onion

1 bunch of coriander 

1 juiced lime

 

To Serve

Guacamole 

"Sour-cream" (optional) 

Jalapeños   

 

Method

1. Start off by soaking the black beans and brown rice in separate bowls, with filtered water and a teaspoon of apple cider vinegar in each bowl. You can do this in the morning or the night before, whichever is easier. 

2. To cook the black beans, rinse the soaked black beans and add them to a pan of boiling water with 1 garlic clove and the bay leaf. Cook for about 35 minutes on a medium heat or until soft. At the same time start cooking the rice, give it a good rinse and then add it to a separate pan of boiling water and cook for 30 minutes.

3. Whilst the beans and rice is cooking, start making the tomato salsa. Simply add all the ingredients into a blender or food processor and blend until combined, but so it still has some texture. You can add a little salt to season it if you like. 

4. To make the corn salsa, cut the corn kernels off the fresh corn cob and add them to a bowl. Chop up the cucumber, onion and coriander and add them to the corn. Squeeze the juice of one lime over the corn salsa and mix it. 

5. Once the beans and rice is cooked drain and set them to one side.

6. Wash and shred the lettuce into a bowl, then add the beans and brown rice. Top with the salsas, guacamole, Jalapeños and if you like, sour-cream. 

 

Now feel free to wolf it down and make lots of mmmm noises!

 

 

 

 

HealthyDemoLiving

Perth  | Western Australia | This email address is being protected from spambots. You need JavaScript enabled to view it.

© The Nourishing Concept 2014

Website design: Alkimi