Burrito bowl with chipotle black beans

3 of 5-a-day bowl buddha bowl burrito fibre gluten free healthy lunch vegetarian

Ingredients

125g basmati rice

1 tbsp olive oil

2 garlic cloves, chopped

400g can black beans, drained and rinsed

1 tbsp cider vinegar

1 tsp honey

1 tbsp chipotle paste

100g chopped curly kale

1 avocado, halved and sliced

1 medium tomato, chopped

1 small red onion, chopped

chipotle hot sauce

coriander leaves

lime wedges

Method

Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.

Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.