Rainbow Burrito Bowl

2 portions - 30 mins

A vibrant, flavour-packed bowl bursting with colour and nourishment. Built on a base of crisp greens, quinoa, vegetables, creamy avocado and a zesty lime dressing.

• Ingredients

  • 1 tbsp cooked quinoa

  • 1 tbsp pickled onion (see recipe)

  • 1 handful spinach

  • 1 tbsp tinned sweetcorn

  • 5 cherry tomatoes

  • ¼ squash, diced

  • 1 tsp olive oil

  • Pinch of chilli powder, paprika, salt & pepper

  • ¼ avocado

  • 1 lime (½ for guac, ½ for dressing)

  • A few sprigs fresh coriander

  • Pinch of salt & pepper

  • Crushed tortilla chips for crunch

  • ¼ tin black beans

  • 1 tbsp tomato purée

  Paprika spice mix

  • 1 tsp paprika

  • 1 tsp ground cumin

  • 1 tsp olive oil

  • Pinch of salt & pepper

• Method

  STEP 1.
  Preheat oven to 200°C (400°F).
  Toss squash cubes in olive oil, chilli powder, paprika, salt & pepper.
  Roast for 15-20 minutes until golden and tender.

  STEP 2.
  Drain and rinse the tinned beans.
  Heat in a pan with the paprika spice mix and the tomato purée for 3-5 minutes until warmed through and reduced slightly.

  STEP 3.
  In a small bowl, mash the avocado with lime juice, coriander and salt & pepper.

  STEP 4.
  In a serving bowl, create a base with the spinach and quinoa. Then arrange each ingredient on top, in sections for a rainbow look.
  Drizzle olive oil and a squeeze of lime, finish with the crushed tortilla chips.

• Benefits

  • Rich in fibre from quinoa, squash, spinach, tomatoes and sweetcorn

  • Squash, tomatoes, coriander and lime provide carotenoids and vitamin C

  • Healthy fats from avocado and extra virgin olive oil

  • Contains fermented benefits from pickled onions

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