A touch of spring is in the air 😎.
And what goes better with this weather than a super delicious, purely plant-based, colorful, and varied Burrito Bowl?The perfect match for our current motto #byebyewinterblues.
We certainly can't get enough of this dish and are therefore super excited about the new recipe from Ken (on Instagram: @talesofhorizon) 🌱🥗.
The salsa with our chips is the ultimate secret tip 😋!
Ingredients
1 package of our Organic Plantain Chips Paprika
1 cup parboiled rice
Handful fresh cilantro
1 fresh lime
1 red chili
1 can kidney beans
Handful romaine lettuce
Handful corn
1-2 fresh tomatoes
For the mild salsa:
5 tomatoes
1 red bell pepper
2 cloves garlic
1 small red chili (use more or less, depending on how spicy you like it)
1 white onion
1 tsp ground coriander
Juice of half a lime
1 tbsp olive oil
1 tsp salt
Optional: brown sugar
Preparation:
- Cook the rice according to package directions.
- Prepare the mild salsa: Dice the onion, chili, tomatoes, and bell pepper into small cubes.
- Heat the olive oil in a small pot, then add the onion, chili, pressed garlic, and ground coriander.
- Once the onion is translucent, add the bell pepper and tomatoes.
- Cook everything for at least 10 minutes until soft. Then add lime juice, salt, and sugar. The longer you let the salsa simmer, the thicker it will become. Ken even simmered his for about 45 minutes on low heat.
- Chop the lettuce, fresh cilantro, chili, and fresh tomatoes.
- Assemble your Burrito Bowl with all ingredients and enjoy! For an extra portion of crunch and flavor, our Organic Plantain Chips with Paprika should definitely not be missed.
- Vegan sour cream or guacamole are great as dips!
