Chili Burrito Bowl
Our lively and colourful Chilli Bean Burrito Bowl is packed with bags of flavour and is sure to give you plenty of energy to fuel you throughout the day! With a base of healthy protenous beans, our delicious bowl is full of antioxidants, vitamin B, Iron and Fiber. Enjoy with our home-made omega 3 rich guacamole.
Serves: 1
Ingredients:
- Chili
- Quinoa
- Purple tortilla Crisps
- Guacamole
- Coriander
- Flatbread
- Cashew Sour cream / cheese
Make beetroot crevice:
- 1 big red beetroot
- 2 carrots peeled
- 50g walnuts soaked
- 1 whole lime-zest and juice
- 4 tbsp cider vinegar
- 4 tbsp white sugar
- ½ tsp salt
- 1 tbsp whole coriander seed
- 1 tbsp fennel seeds
- 4 star anise
Method for beetroot crevice:
- Heat the sugar, salt and vinegar together along with the coriander, fennel and star anise. Once the sugar has dissolved take off the heat, add the lime juice and zest and leave to infuse for at least an hour, although its best left overnight.
- Thinly slice the beetroot, ideally using a mandolin on as thin a setting as possible. The other way is to use a wide peeler and peel the whole beetroot into thin slices. Keep each colours separate so as not to discolour the paler beetroot. However, to create a full rainbow affect on the plate, you can mix small amounts of the different beetroots together to purposefully make oranges and deep pinks.
- Sieve the marinade and use half to pour over the walnuts and half to mix in with the beetroot slices.
- To plate: lay the beetroot slices on a large white plate, completely covering the plate in a thin slightly overlapping layer of beetroot. Scatter a few pickled walnuts over the beetroot.
Method for bean chilli:
Method for guacamole: