VEGAN BURRITO BOWL

Satisfying…

Colour Me Beautiful!

This is one of my favourite meals often enjoyed on a warm evening, it is so versatile, I usually vary the beans, veggies and salsa in this recipe, so the meal is different every time.

It can be eaten warm or cold, this burrito bowl is truly satisfying and tasty!

Ready in 30 minutes

Serves 2-4

Ingredients:

  • baked tortilla chips (see notes)
  • 2-4 cups cooked grains (see notes)I used red and white quinoa
  • 2-4 cups cooked beans, I used cannellini beans
  • 2-4 cups romaine lettuce or lightly steamed pak choy , spinach or kale
  • 2-4 chopped tomatoes
  • 1-2 chopped green onions
  • 1-2 cups steamed sweetcorn kernels
  • 1 avocado chopped
  • fresh salsa

Instructions:

  1. Place a handful of tortilla chips in the bottom of each serving bowl.
  2. Spoon some cooked grains over the tortilla chips, then add cooked beans, layer on rest of the ingredients: lettuce, corn, tomatoes, green onions, avocado and top with salsa!
  3. Enjoy!

Notes:

Chips: You can make your very own chips, using soft corn tortillas, cut into wedges, spritz them with a bit of water and bake them at 300 degrees celsius until crisp.

Grains: Choose any of the following grains, brown rice, quinoa, buckwheat, millet etc

Beans: You can choose to slow-cook your beans or simply use canned beans, there’s a variety, so take your pick, cannellini beans is one of my favourite beans, you could use black beans , just as delicious!

Corn: I use fresh sweetcorn, but feel free to use frozen if you prefer.

*Ready in 30 minutes is based on the pre-cooked grains, beans as well as chips; otherwise preparation time will be longer!

Thought For The Day!

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Light & Blessings

Nichola

Braised Lentils

Comforting!

Each bite more delicious than the last!

Lentils are an excellent source of protein, good for you and our planet!

Ingredients:

  • 1T butter
  • 1 onion , finely diced
  • 1 tsp ginger, peeled and grated
  • 1 green chilli, finely sliced
  • 1 T curry powder
  • 2 tsp turmeric
  • 1 can chopped tomatoes
  • 1 knorr vegetable stock pot
  • 3/4 cup soaked lentils
  • 1 can coconut milk

Instructions:

  1. Add butter, onion, ginger, garlic, chilli and spices to a pan and sautee until onions are soft.
  2. Then add chopped tomatoes, vegetable stock pot , lentils and coconut milk.
  3. Simmer for 35-40 minutes.
  4. Serve with brown basmati rice, cucumber yoghurt raita, fresh lime wedges and toasted cashews. (optional)
  5. Garnish with coriander.
  6. Enjoy!

Food For Thought!

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