Black Bean Burrito Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ⅓ cup barley
  • 2 tablespoons extra virgin olive oil
  • 2 Portabello mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 x 400g can black beans (or 1⅓ cups, 240g cooked)
  • ½ cup chopped roasted capsicum
  • ¼ cup feta cheese or vegan cheese
  • ¼ cup pine nuts, toasted
  • ½ punnet grape tomatoes, halved if large
  • ⅔ cup shelled edamame
  • 2 small carrots, grated
  • Kale Salad (see link below recipe)
  • 1 small ripe avocado
  • ½ small lime, juiced
  • pinch of salt
  • ½ cup tomato salsa
Instructions
  1. Barley:
  2. Rinse well then place in a saucepan and cover generously with water
  3. Bring to the boil, then turn down to a simmer and cook for 20-40 mins, or until soft
  4. Beans:
  5. Heat a frypan over medium heat
  6. When hot, add a drizzle of oil and mushrooms and sautee for 2-3 minutes
  7. Add garlic and cumin and cook for 1 minute. Then add the beans and cook for 5 minutes.
  8. Set aside
  9. Make kale salad
  10. Guacamole:
  11. Mash avocado together with lime juice and a pinch of salt.
  12. When the barley is cooked, drain well.
  13. Drizzle with a little olive oil, then stir through roasted capsicum, feta and pinenuts. Set aside.
  14. To assemble:
  15. Divide the beans and the barley 'salad' between the 2 bowls
  16. Arrange other ingredients in the bowl
  17. Top with tomato salsa and guacamole
  18. Serve and enjoy
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/10/23/black-bean-burrito-bowl/