BURRITO BOWL
Burrito bowl is one of the most versatile dishes – you can prepare it just the way you like it and replace the ingredients you do not like with your favourites.
I usually top my burrito bowl with a juicy, oven-baked chicken breast and serve it with a small handful of crunchy tortilla chips and a homemade chive dip on the side. The chicken breast can be easily replaced with tofu, seafood (think baked salmon or prawns) or good quality steak or can be eaten without the extra proteins, just as a colourful mix of wholegrain rice, beans, and beautiful vegetables.
BURRITO BOWL
(serves 2)
INGREDIENTS:
For the chicken breast:
• 2 chicken breasts
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp Chipotle chilli paste
• 1 tsp sea salt
• Freshly ground pepper
For the sweet potato wedges:
• 200 g sweet potatoes, chopped
• Olive oil
• ½ tsp paprika
• Pinch of Sea salt
For the chive dip:
• 100 g greek yoghurt
• 1 garlic clove, minced
• 5 g fresh chive, chopped
• Sea salt and freshly ground pepper
• 1 tsp lemon juice
For the burrito bowl:
• 250 g brown rice, cooked
• 30 g romaine lettuce, chopped
• 200 g black beans
• 100 g corn
• ½ red onion
• 1 avocado
• 2 cherry tomatoes, quartered
• 50 g tortilla chips
• 1 lime, to serve