Vegan Mexican Bowls

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This is possibly the easiest 15-minute Vegan Burrito Bowl. This recipe requires only a small handful of simple pantry ingredients and is so quick and easy to make. The dish is also great to make for meal prep to take to work. 

INGREDIENTS

  • 1 Tbsp extra virgin olive oil

  • 1 Brown onion, sliced into wedges

  • 3 Cloves garlic, crushed

  • 1/2 Tsp ground chili

  • 1/2 Tsp ground cumin

  • 1 Red capsicum, thinly sliced

  • 400g can crushed tomatoes

  • 400g can black beans, drained & rinsed

  • 2 Cobs corn, shucked

  • 1.5 Cups cooked brown rice

  • 1 Avocado, cut into wedges

  • Chilli flakes & fresh coriander, if desired

METHOD

  1. Heat oil in a medium saucepan over moderate heat. Add onion and garlic and cook until softened. Add spices and capsicum and cook for a further 3 minutes.

  2. Add tomatoes and black beans and cook for 10 minutes or until reduced and thickened slightly.

  3. Meanwhile, cook corn in a saucepan of boiling water until cooked (roughly 7 minutes). Drain corn and then remove it from the cob with a sharp knife.

  4. Serve bean mixture with cooked cook corn, brown rice, and avocado chunks. Top with extra chili or coriander, if desired.

Serves 4.