Burrito bowl

Burrito bowl

Tags

Vegan
Mexican

Cook

Ingredients

  • 2 kumara
  • 1 tsp cumin
  • 1 tsp paprika
  • Rice
  • 1 onion, finely diced
  • 4 garlic cloves, finely diced
  • 1 ½ tsp cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp oregano
  • ¼ tsp cayenne
  • 1 tin beans
  • 1 lime
  • 2 ripe mangoes, cubed
  • 1 avocado, diced
  • ½ cup chopped coriander
  • ½ cup raw cashews, soaked
  • 1 tbsp fresh lime juice
  • 1 chilli, diced
  • ⅓ cup coriander
  • 1 garlic clove

Steps

  1. Heat up the oven to 200°C.
  2. Peel the kumara and cut into 2cm cubes. Coat in olive oil, salt and spices.
  3. Bake for 15 minutes, flip to the other side for another 10-15 minutes
  4. In a blender, combine cashews, ⅓ cup water, lime juice, chilli, coriander, garlic, and salt. Blend until creamy.
  5. Cook the rice.
  6. Heat oil in the wok. Sauté onion until almost translucent
  7. Add finely chopped garlic and sauté until soft and fragrant.
  8. Mix all of the dry spices into the onion and garlic mixture.
  9. Add the beans and heat through. Season with salt, pepper and lime juice.