Veggie Burrito Bowl
This delicious vegetarian burrito bowl is healthy, customizable, and makes meal prep easy for the week! Enjoy it for lunch, dinner, or a filling snack.
Servings: 5
Calories: 565kcal
Cost: £0.96
Ingredients
- 1 broccoli, sliced into florets & stalks chopped into cubes (£0.70)
- 300 g rice, rinsed thoroughly (£0.52)
- 250 g mushrooms, thinly sliced (£0.70)
- 1 red onion, ½ finely diced, ½ thinly sliced (£0.13)
- 2 tins of black beans (£0.65x2)=(£1.30)
- 6 salad tomatoes, diced (£0.60)
- Bunch of fresh coriander (£0.60)
- Juice of half a lime + wedges to serve (£0.25)
Cupboard Essentials
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp chilli powder
- 2 tbsp rapeseed oil
- Salt and pepper
- Vegetable stock cube
Instructions
- Start by adding the broccoli florets and stalks to your airfryer basket. Add a sprinkle of paprika and 1 tbsp of rapeseed oil. Season generously with salt and pepper. Cook at 370°F (190°C) for 10 minutes. If you want to maximise crispiness, you can cook the florets separately to the stalks at the same temperature for 8 minutes.
- During this time, cook your rice.
- Add the mushrooms and thinly sliced onion to a frying pan with the remaining rapeseed oil. Fry for 5 minutes over a high heat, then add half of the spice blend. Season with salt and pepper and continue to fry for 2 minutes.
- Set the mushrooms and onion aside. Blend one can of the black beans with a hand blender then add into the pan, along with the other can including the liquids. Add the remaining spice blend and vegetable stock cube. Cook over a medium heat for around 8 minutes. Season to taste.
- Place the diced tomatoes in a colander with a generous pinch of salt, allow the excess moisture to drain before combining with the coriander, diced red onion and the juice of half a lime.
- Divide the elements into meal prep containers, storing the pico de gallo separately. Freeze half of the portions (apart from the tomato salsa) if you are meal prepping, just for yourself. Reheat in the microwave for 2 minutes before serving with a few spoonfuls of the salsa and a sprinkle of fresh coriander.
Notes
- Save time during busy weeks by pre-cooking and packing individual elements for a quick assembly of vegetarian burrito bowls.
- Cook rice, beans, and mushrooms in bulk as they freeze well, streamlining future burrito bowl preparations.
- Optimize the simplicity of the recipe by using only ingredients you love, ensuring a satisfying experience with each burrito bowl.
Nutrition
Calories: 565kcal | Carbohydrates: 93g | Protein: 24g | Fat: 11g