Vegetarian Burrito Salad Bowl

This deconstructed burrito is a fresh and vibrant take on the Mexican staple minus the calories. Simply add your favourite vegetables and a dash of your favourite seasonings for the ultimate healthy and tasty meal.

Yield: Serves 4
Prep Time: 30 mins
Cook Time: 5 mins
Difficulty Level: 2/5

Ingredients

• 400 g can black beans, drained, rinsed
• 2 green onions (scallions), chopped finely
• 2 tbsps lime juice
• 2 baby cos (Romaine) lettuce hearts, quartered
• 200 g shredded red cabbage
• 4 baby radishes (120 g), trimmed, sliced thinly
• 1 tbsp extra virgin olive oil
• 250 g packet microwave brown rice
• 1 cup (280 g) Greek yoghurt
• 2 tsps chipotle chilli sauce
• 250 g mini roma (plum) tomatoes, halved
• 1 medium avocado (250 g), sliced
• ½ cup coriander (cilantro) sprigs
• Lime wedges, to serve

SPICED PEPITAS

• ½ cup (100 g) pepitas (pumpkin seed kernels)
• 1 tbsp extra virgin olive oil
• 1 tbsp pure maple syrup
• ½ tsp cayenne pepper

Steps

01. Combine beans, green onion and juice in a small bowl. Season to taste.

02. Place lettuce, cabbage, radish and oil in a large bowl; toss gently to combine.

03. Heat rice in microwave according to packet directions.

Make spiced pepitas.

05. Combine yoghurt and chilli sauce in a small bowl.

06. Divide rice, bean mixture and cabbage salad among four bowls. Top with tomatoes, avocado, spiced pepitas and coriander. Serve with yoghurt dressing and lime wedges.

SPICED PEPITAS

01. Stir ingredients in a frying pan over high heat until pepitas pop and are golden. Cool.

TIP

You can use rice malt syrup instead of the maple syrup.

Photo: bauersyndication.com.au