Deconstructed Burrito Bowl

Recipes | July 21, 2016 | By

Deconstructed Burrito Bowl
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  1. 1 cup rice of choice (we like the black wild rice)
  2. 1 box Fry's Thick Cut Chunky Strips
  3. 2 cobs of sweet corn
  4. 1 red bell pepper, sliced in half, seeded
For the coffee and chili marinade for Chunky Strips
  1. 1 teaspoon chili flakes
  2. 2 tablespoon instant coffee
  3. 1 red chili, seeded and chopped
  4. 1 tablespoon canola oil
For the spicy black beans
  1. 2 tablespoons refined coconut oil or extra virgin olive oil
  2. 1 cup diced sweet onion
  3. 4 medium garlic cloves, minced
  4. 1 can chopped tomatoes
  5. 1 teaspoon dried oregano
  6. 1 teaspoon smoked chili powder
  7. 1 red chili, seeded and chopped
  8. Pinch of fine sea salt
  9. ½ tablespoon tomato paste
  10. 1 can borlotti beans, drained (or use beans of your choice)
  11. 1 tin of diced tomatoes
For the avocado – lime sauce
  1. 1/2 garlic clove, finely chopped
  2. 1 large avocado, pitted
  3. 2 tablespoons fresh lime juice
  4. 2 tablespoons water
  5. 2 tablespoons canola oil
  6. ½ cup coriander
  7. ¼ t fine salt
  1. 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.
  2. 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
  3. On a griddle pan, cook the Fry’s strips according to the instructions on the package and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  1. Recipe: Ginger and Lime
  2. Photo credit: House of Vizion
  3. 4 servings
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