Burrito Bowls with Walnut & Almond Chilli from 'Vegful' cookbook

Burrito Bowls with Walnut & Almond Chilli from 'Vegful' cookbook

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, October 20, 2019.
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Ingredients

Rice

  • 1 1/2 cups brown rice
  • 2 1/4 cups water
  • 1 can black beans, drained & rinsed

Chilli

  • 1 pack walnut & almond mix
  • 1 pack sundried tomatoes, finely chopped
  • 1 1/2 Tbsp soy sauce
  • 2 tsp balsamic vinegar
  • 1 clove garlic, minced
  • 1 pack chilli spices

Salad

  • 1/2 cos lettuce, shredded
  • 1 avocado, diced
  • Juice of 1/4 lemon

Garnishes

  • 1 pack sauerkraut
  • 5 Tbsp sour cream
  • 1 pack jalapeños
  • 1 pack salsa roja

Steps

  1. Cook rice. Combine rice, water measure and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Make chilli. Chop walnut and almond mix and sundried tomatoes until fine. Combine with remaining chilli ingredients in a bowl and set aside.
  3. Prep salad. Toss lettuce and avocado with lemon juice and a drizzle of olive oil and set aside.
  4. Finish rice. When rice has finished cooking, add beans and stir through to combine.
  5. Serve rice and beans topped with chilli, salad and garnishes.

Nutritional Information

Energy 2867 kj
685 kcal
Protein 18.6g
Carbohydrate 66.1g
Fat 37.4g