Both fresh and substantial, this burrito bowl is packed with fresh herbs which elevate the rice to something special.
The black bean salsa just needs to be mixed and it also makes a great jacket potato topper. Feel free to serve the sugar snaps raw if you like, but charring them adds extra flavour.
Prep time: 10 minutes
Cooking time: 5 minutes
Serves: 2
- Splash of olive oil
- 100g sugar snap peas
- 1 avocado, flesh sliced
For the rice
- 2 tbsp extra virgin olive oil
- 250g cooked basmati rice
- Juice of ½ lime
- 1 tsp maple syrup
- 40g fresh herbs, such as coriander, flat-leaf parsley, mint and/or dill, chopped
- Sea salt and black pepper
For the black bean salsa
- 240g canned black beans, drained and rinsed
- 2 tbsp sun-dried tomato paste
- 100g cherry tomatoes, chopped
- Juice of ½ lime
- 4 tbsp fresh mint, shredded
- ½ tsp sea salt flakes
- Pinch of chilli flakes
To make the rice, add 1 tablespoon of the oil to a frying pan with the cooked rice, lime juice and maple syrup. Fry for 1–2 minutes on a medium heat, then add the fresh herbs. Add the remaining tablespoon of oil and season with salt and pepper. Set aside and keep warm.
Set a small frying pan or griddle pan on a medium heat. Add a splash of olive oil and the sugar snaps and fry for 2–3 minutes until a little charred.
To make the black bean salsa, add all the ingredients to a bowl and stir to combine.
To serve, load two bowls with the rice mixture, black beans salsa, sugar snaps and sliced avocado.
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