Black Bean Burrito Bowls
Prep time:
Cook time:
Total time:
Serves: 2
- 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
- Barley:
- Rinse well then place in a saucepan and cover generously with water
- Bring to the boil, then turn down to a simmer and cook for 20-40 mins, or until soft
- Beans:
- Heat a frypan over medium heat
- When hot, add a drizzle of oil and mushrooms and sautee for 2-3 minutes
- Add garlic and cumin and cook for 1 minute. Then add the beans and cook for 5 minutes.
- Set aside
- Make kale salad
- Guacamole:
- Mash avocado together with lime juice and a pinch of salt.
- When the barley is cooked, drain well.
- Drizzle with a little olive oil, then stir through roasted capsicum, feta and pinenuts. Set aside.
- To assemble:
- Divide the beans and the barley 'salad' between the 2 bowls
- Arrange other ingredients in the bowl
- Top with tomato salsa and guacamole
- Serve and enjoy
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/10/23/black-bean-burrito-bowl/
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