Tick the ingredients you need to add your shopping list.
For the chilli:
For the smashed avocado:
For the salsa:
- For the chilli, heat one tablespoon of oil in a large pan over a medium heat. When hot, add the chopped onion and a pinch of salt and cook for five minutes, stirring occasionally until the onion has softened. Add the spices and garlic and cook for 3 minutes, then add the remaining ingredients to the pan and bring to a simmer. Lower the heat and simmer for 20 minutes, stirring occasionally.
- While the chilli is cooking, make the smashed avocado by destoning and mashing the avocados, mix with half the lime juice and a pinch of salt and pepper.
- In another bowl, mix the cherry tomatoes, half the chopped coriander and the spring onions with the remaining oil and lime juice and season to taste.
- To assemble the burrito bowls, add a portion of the heated rice to the centre of a large pasta bowl, then add the chilli, smashed avocado, salsa and some tortilla chips around the rice to serve. Garnish with the remaining coriander.
Per serving: 598kcals, 27.2g fat (5g saturated), 74.5g carbs, 16.1g sugars, 18.7g protein, 21.8g fibre, 0.324g sodium
Popular in Gluten-free
Gluten-free chocolate and honeycomb mousse by EUROSPAR