Veggie cauliflower, kale and bean burrito bowl

June 11, 2016

Veggie cauliflower, kale and bean burrito bowl recipe

Veggie cauliflower, kale and bean burrito bowl

Up your veg intake, big time, with our healthy take on a burrito bowl.

Although there are four sections to this recipe, don’t be put off – you should be able to prepare it in under 30 minutes. Have everything chopped and ready, your food processor to hand, then start with the beans and leave them cooking gently while you get on with the rest.

Makes 2-3 portions

You will need:
Few handfuls crisp, shredded lettuce
Crumbled feta, sliced radish to top (optional)

For the beans
1 tsp olive oil
1/4 onion, finely chopped
1 can black or pinto beans, drained and rinsed (preferably organic)
1/2 cup quality vegetable stock

For the cauliflower kale rice
3 tsp olive oil
1 small cauliflower head
2 large handfuls kale
3 spring onions, finely chopped
1 clove garlic, finely chopped

For the tomato salsa
3 tomatoes, roughly chopped
1/4 onion, roughly chopped
Small handful coriander
1 tbsp fresh lemon or lime juice

For the avocado cream
1 large ripe avocado
2 tbsp fresh lemon or lime juice

1. Make the beans: Heat the oil in a small saucepan over a low-moderate heat and add the onion. Cook for 3-4 minutes until the onion has softened, then add the beans and cover with the stock. Simmer with the lid on for 15 mins until the beans have softened (but still just hold their shape) and most of the liquid has been absorbed.

2. Make the cauliflower kale rice: While the beans are cooking, blitz the cauliflower in a food processor until it resembles breadcrumbs. Then do the same with the kale. In a large saucepan or wok, heat 1 tsp of the oil over a moderate heat and fry the spring onion and garlic, stirring for 30 seconds, then add the cauliflower and kale. Cook for 3-4 mins, stirring frequently so it cooks evenly and doesn’t stick to the pan. Remove from the heat (the cauliflower should be a little softer, but still retain its couscous-like texture) then stir in 2 tsp olive oil and season. Put to one side.

3. Make the tomato salsa: Pulse the ingredients together briefly in a food processor until it just comes together but the tomato stays a little chunky. Season and put to one side.

4. Make the avocado cream: Blend the ingredients together until smooth and puréed. Season to taste.

5. To assemble, divide the lettuce between your plates. Top with the ‘rice’, then add the beans, salsa and avocado cream. Crumble over feta and slices of radish (if using).

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