Black Bean Chilli Burrito Bowl

Ingredients

for the ‘raw’ chilli

• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp mild paprika
• 2 tsp rapeseed or extra virgin olive oil
• ½ lime, juice and zest
• 1 medium red pepper, diced
• 1 medium red onion, diced
• 2 x 400g can black beans, rinsed and drained
• 4 large vine tomatoes, chopped
• 1 small bunch coriander, chopped

for the dressing

• 1 tbsp rapeseed or extra virgin olive oil
• ½ small lime, juice and zest
• 1 tsp hot sauce
• To season black pepper

for the buddha bowl

• 225g quinoa, cooked as directed on the pack and chilled
• 100g kale, washed and roughly chopped, stalks removed
• 325g sweetcorn, rinsed and drained
• 1 large carrot, grated
• 1 small red onion, sliced

Method

1. In a small dish, whisk the spices, rapeseed oil, lime juice and zest.
2. In a large mixing bowl, toss the red pepper, diced onion, black beans, tomatoes and half of the coriander. Gently stir through the mixed oil and spices.
3. To make the dressing: Place all of the ingredients into a small bowl and whisk until combined. Season with black pepper.
4. To serve: Divide the quinoa between large shallow bowls and top with the chilli, kale, sweetcorn, carrots and red onion, placed side by side. Serve with a drizzle of dressing and sprinkle over the remaining coriander.