Black Bean Burrito Bowl

Serves 1-2
Time 20 minutes


1 cup quinoa
½ onion
2 garlic cloves, microplaned
1 fresh red chilli, diced
1 can black beans, rinsed
1 tsp paprika
1 tsp cumin
1 pinch salt
1 pinch pepper
1 tbsp fresh coriander, chopped
¼ iceberg lettuce, shredded
1 tomato, cubed
¼ cup sweetcorn, drained
½ avocado, cubed
1 green jalapeño, sliced
1 tbsp Greek yoghurt
½ fresh lime, wedges
2-3 tbsp hemp seed oil


In a medium saucepan cook quinoa in water as described on packet instructions.
In a medium frying pan sauté onion, garlic and red chilli for 2-3 minutes. Add black beans and season with paprika, cumin, salt and pepper. Cook for a further 6-8 minutes. Toss through fresh coriander. Set aside.
In a medium shallow serving bowl prepare the sections by placing the quinoa, lettuce, black beans, tomato, sweetcorn, avocado, yoghurt & lime wedges.
Sprinkle with fresh coriander and sliced jalapeños.
Generously drizzle hemp seed oil over the dish to serve.