Ivy Hope - Botanic Kitchen: The Green Way of Cooking

Gone are the days when healthy food was not tasty enough. We have brought you a recipe that will not only please your stomach but your taste buds too! Presenting a quick and easy recipe that will be ready in minutes and will fill you with fibers and micronutrients. Burrito bowl is a colorful lip-smacking dish that you can eat at any time of the day.

Ingredients

• 1 cup of rice
• 2 garlic cloves, finely chopped
• 2 cans (15 oz) canned black beans, washed and drained
• 1 avocado, peeled and diced
• 1 cup corn kernels
• 1 cup cherry tomatoes, sliced in half
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 2 tbsp lime juice
• Salt, to taste
• 1 cup cheddar, shredded
• 1 cup tortilla chips

Preparation Time: 25 mins

Serving Size:

Instructions

1. Heat 1 tbsp. olive oil in a saucepan. Add rice and stir for a minute. Pour 1 cup of water and stir. Sprinkle some salt.

2. Bring the water to a boil and cover the pan with a lid. Cook for around 15 minutes on a low flame or until the rice is cooked and all the water is absorbed.

3. In a skillet, heat the rest 1 tbsp. oil. Add garlic and cook for about 30 seconds or until it starts releasing its fragrance.

4. Add the beans to the skillet and stir. Pour half a cup of water and mix well. Sprinkle some cumin and chili powder. Lower the flame and keep stirring until all the water has evaporated.

5. In a bowl, take avocados and pour some lime juice. Mix well and keep aside.

6. Divide the rice into 4 bowls. Add a layer of beans over it. Top each bowl with corn, avocados, tomatoes, cheddar, and chips. Serve.