Deconstructed Burrito Bowl
Deconstructed Burrito Bowl
Ingredients
- 1 cup rice of choice (we like the black wild rice)
- 1 box Fry's Thick Cut Chunky Strips
- 2 cobs of sweet corn
- 1 red bell pepper (sliced in half, seeded)
For the coffee and chili marinade for Chunky Strips
- 1 teaspoon chili flakes
- 2 tablespoon instant coffee
- 1 red chili (seeded and chopped)
- 1 tablespoon canola oil
For the spicy black beans
- 2 tablespoons refined coconut oil or extra virgin olive oil
- 1 cup diced sweet onion
- 4 medium garlic cloves (minced)
- 1 can chopped tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon smoked chili powder
- 1 red chili (seeded and chopped)
- Pinch of fine sea salt
- ½ tablespoon tomato paste
- 1 can borlotti beans (drained (or use beans of your choice))
- 1 tin of diced tomatoes
For the avocado – lime sauce
- 1/2 garlic clove (finely chopped)
- 1 large avocado (pitted)
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 tablespoons canola oil
- ½ cup coriander
- ¼ t fine salt
Instructions
- Cook the rice by following the instructions on the packet for best results. Remove when ready and place in a bowl until ready to dish.
- While the rice is cooking, mix the coffee powder, fresh chopped red chilli and canola oil together and marinate the Fry’s Chinky Strips in the mixture for about 10 minutes
- On a griddle pan, cook the Fry’s strips according to the instructions on the package and set aside.
- In a large pan, prepare the spicy black beans by adding the oil, chopped onion and garlic, along with a pinch of salt to the pan. Saute for about 5-6 minutes, until softened and fragrant.
- Add the can of tomatoes, chilli powder, dried oregano, smoked chilli powder, and ½ tablespoon of salt. Continue sautéing for another 3-5 minutes on a medium heat.
- Now stir in the tomato paste and drained beans. Cook for a few more minutes until heated through. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
- To char the sweetcorn, brush with canola oil, sprinkle with chilli flakes and coarse salt, and cook in a griddle pan on a high heat. When the outside gets slightly charred, remove from the heat and cut corn off the cob.
- On the same griddle pan, add the halved pepper with some oil on the outside skin and cook until slightly charred on both sides. Slice into strips.
- For the avocado-lime sauce: Mince garlic clove in a food processor. Add the avocado, lime juice, water, coriander and salt. Process until smooth. Taste and adjust seasoning as you like.
- To serve: Place rice in a bowl, followed by the tomato bean mixture, corn, chunky strips, red pepper and then the salsa. Sprinkle with corn for colour and finally garnish with coriander.
Notes
Recipe: Ginger and Lime
Photo credit: House of Vizion
4 servings