Black Bean Chilli Burrito Bowl

Ingredients

for the ‘raw’ chilli

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 2 tsp rapeseed 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 burritos bowl

• 1 tbsp rapeseed oil
• ½ small lime, juice and zest
• 1 tsp siracha sauce
• To taste black pepper

for the buddha bowl layers

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

Method

1. To make the chilli: Prepare the chilli, place the spices, rapeseed oil, lime juice and zest into a small bowl. Whisk together with a fork until combined.
2. In a large mixing bowl, toss together the red pepper, diced onion, black beans, tomatoes and half of the coriander. Gently stir through the dressing.
3. To make the burrito bowl 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 big shallow bowls and top spoonfuls of chilli, kale, sweetcorn, carrots and red onion, placed side by side. Serve with a drizzle of dressing and sprinkle over the remaining coriander.