Banger Burrito Bowls
My go to quick and easy lunch recipe is hands down a burrito bowl which makes enough for 2 (helloooo leftovers for tomorrow ).
Serves 2
360g blackbeans (1 can)
1 tsp taco seasoning
1/2 red onion
125g corn kernels
2x 125g microwaveable cup mixed brown rice and quinoa
8x leaves of oak leaf lettuce
12x small sweet potato cubes
1/4 cup shredded tasty cheese
1/3 bunch coriander (roughly chopped)
3 heaped tbsp unsweetened greek yoghurt
4 cherry tomatoes (optional)
*if you don’t like coriander you can swap for flat leaf parsley
Chop sweet potato into small cubes, add to a mixing bowl with 2 tbsp extra virgin olive oil, salt and pepper.
Cook sweet potato in an air fryer for 17 minutes.
Dice red onion and add to a heated pan with some olive oil.
Once the onion starts to soften, strain blackbeans from a can and rinse with water before pouring the beans into the frypan.
Add in taco seasoning, sauté for 2 minutes, stir occasionally.
Add Greek yogurt and coriander to a food processor, blitz for 10 seconds (or chop the coriander finely and combine with greek yoghurt in a mixing bowl)
Chop lettuce and divide into 2x bowls.
Cook your brown rice and quinoa as per packet instructions, add to your mexi bowls.
Divide blackbeans, cheese, tomatoes and sweet potato between two bowls.
Pour your dressing on-top.