Gateway Gazette

Try this Fantastic Vegan, Black Bean Burrito Bowl

By Fabiana Giovanetti for Greener Ideal

This black bean concoction over grains is a great one to throw into a Mason jar and take to work. It’s great either warm or hot, and it can be topped up with corn and kale if looking for a more filling option.

Also, make sure to read our infographic this week about reducing your environmental footprint by going vegan.

Vegan, Black Bean Burrito Bowl

Yield: 2 Servings

Calories per serving: 375

Fat per serving: 13g

Ingredients

1 can black beans, rinsed
1 avocado, peeled and cubed
1 lime
3 tablespoons olive oil
1/2 cup quinoa, cooke
1 sweet red pepper
sea salt + black pepper
5 plum tomatoes
handful of cilantro, chopped
chilli flakes, to taste

Instructions

  1. Pre-heat a grill (or grill pan) over medium high heat. Add the black beans and red pepper. Drizzle the olive oil and squeeze the juice of one lime over the top.
  2. Mix and season with salt and pepper to taste.
  3. Place the quinoa into two serving bowls or sealable food containers.
  4. Add the bean mixture over the top. I like to turn it into a composition, so I’d cut the avocado and slice it, then add halved tomatoes as well to the bowl.
  5. Add either chilli flakes, cilantro or both to the bowl as garnish.

Source Greener Ideal

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