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Chickpeas, please!

Bean Chili Burrito Bowl

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Lunch
Ingredients Method

Ingredients
  

  • 2 cups Lentil and Bean Chili
  • 100 g rice about 1/2 cup uncooked
  • 1 avocado sliced
  • 1/2 cup corn kernels
  • 200 g cherry tomatoes about 7 oz, quartered
  • 1/4 red onion finely diced
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • 2 tbsp sour cream
  • 1/2 cup grated cheese
  • Jalapeños to taste

Method
 

  1. Cook the rice according to the package instructions.
  2. Meanwhile, prepare the fresh tomato salsa. Combine the quartered cherry tomatoes and finely diced red onion in a bowl. Add the balsamic vinegar, olive oil, and a pinch of salt. Stir well.
  3. Slice the avocado.
  4. Reheat the bean chili until hot.
  5. Divide the rice between two bowls.
  6. Top with the warm chili, avocado, tomato salsa, and corn.
  7. Finish with sour cream, grated cheese, and jalapeños.
  8. Serve immediately.