Department of Health & Human Services
Premiers Active April

Burrito Bowl

Roasted cauliflower, black beans, rice and fresh salad.

Top with avocado and some yogurt and you have a delicious (and healthy) vegetarian dinner or lunch.

Serves4

Ingredients

  • ½ cauliflower, chopped into florets
  • 1 cup basmati rice, rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, finely diced
  • 2 garlic cloves, crushed or minced
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 400g canned no-added-salt black beans, drained and rinsed
  • 1 large carrot, coarsely grated
  • 3 tomatoes, chopped
  • 1 small avocado, sliced
  • ½ cos lettuce, finely chopped
  • 1 lime, cut into wedges
  • ½ bunch fresh coriander leaves, coarsely chopped, to serve
  • 1 cup natural or Greek plain yoghurt

 Method

  1. Preheat oven to 200°C. Place cauliflower on a baking tray and drizzle with half the oil. Roast for 20- 25 minutes, turning halfway through.
  2. In a medium saucepan add rice and 2 cups of water and bring to boil. Reduce heat to a simmer. Cover with lid and cook for 15 minutes. The water should be absorbed, remove from heat.
  3. In a frypan heat the remaining oil over a medium heat. Add onion and sauté until onion begins to soften. Add garlic and spices, stir and heat through for 2 minutes. Add black beans, carrot and tomatoes. Combine well and cook for 8-10 minutes.
  4. Divide rice among bowls. Top with bean mixture, roasted cauliflower, avocado and lettuce. Squeeze lime over ingredients and sprinkle with coriander leaves. Serve with yoghurt.

Recipe Source

activeapril-nutrition-logo

 

Recipe supplied by Nutrition Australia Vic Division.

For more recipes visit www.tryfor5.org.au

 

Last updated: February 15, 2019 at: 10:32 am

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