Colourful vegan burrito bowl

Colourful vegan burrito bowl with quinoa, black beans, sweetcorn, avocado and cherry tomatoes – a fresh, filling recipe with plant protein and fibre.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 450 kcal per serving
• Protein: 16 g
• Fat: 22 g
• Carbs: 48 g

Ingredients

• 100 g quinoa
• 200 g black beans
• 150 g sweetcorn
• 1 avocado
• 100 g cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp lime juice

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Cook the quinoa in lightly salted water until fluffy. Then leave it to cool briefly.
2. Tip the black beans and sweetcorn into a sieve, rinse thoroughly and drain.
3. Halve the cherry tomatoes. Prepare the avocado and cut it into slices.
4. Divide the quinoa between bowls and arrange the black beans, sweetcorn, cherry tomatoes and avocado on top.
5. Stir the olive oil with the lime juice, salt and pepper and pour over the bowl as a dressing.
6. Serve straight away and finish with fresh coriander or a little extra lime juice if you like.

Good to know

A bowl like this takes little effort and still feels like a really good meal. Fresh, creamy, filling – and just the thing when you want to keep it simple.

Swaps

Quinoa → brown rice (a little milder, also provides fibre); black beans → kidney beans (similar fibre and plant protein content); sweetcorn → peppers (more vitamin C, a little less starch); olive oil → avocado oil (heat-stable, mainly unsaturated fatty acids).

Allergens

The recipe is naturally vegan and gluten-free, as long as the ingredients are unprocessed and labelled accordingly; season mildly for children, and during pregnancy make sure the ingredients are well washed and the avocado is ripe and fresh.

Dairy-free recipes