Plantain Burrito Bowl

Honestly: Who of you also needs a holiday with tropical temperatures (or simply for a place outside your own city) ūüĆīūüĆě?

With our plant-based Plantain Burrito Bowl you can get the summer straight onto your plate - or in our case into your bowl. 100% Latin America feeling included.

The Bowl is a real all-rounder: healthy, quickly prepared and extremely tasty. Have fun cooking ūüėć!

Ingredients for 2 large portions:
coriander-lime-rice:
250 g rice
1 half lime
2 tablespoons of olive oil
1/2 bunch coriander, finely chopped

Tomato-onion salsa:
4-5 tomatoes
1 red onion
1 half lime
Salt

Bean Passata:

1 jar of kidney beans
1 shallot
2 tablespoons tomato paste
200 ml strained tomatoes
Paprika powder

Additional:

1 jar of corn
Chilli
Paprika powder
200g tofu
1/2 avocado
1 package of our Plantain Paprika Chips

Preparation: For the base of our Bowl, simply cook your favorite rice (natural, basmati or even jasmine rice) according to the package instructions.

Then mix with half a lime, two tablespoons of olive oil and half a bunch of chopped coriander.

To make the tomato and onion salsa, simply chop the tomatoes and onion and mix together with half a lime and a little salt.

To make the bean passata, dice a shallot and fry it in oil until it becomes glassy before adding two tablespoons of tomato paste, a jar of kidney beans and 200ml of strained tomatoes. Add a little bit of paprika powder, simmer briefly and then remove from the heat. At the same time fry a glass of corn with chilli and paprika powder for about 5 minutes, then sear the tofu with the same pan.

Now arrange the rice together with the salsa, bean passata, corn, tofu and avocado. At the end garnish with coriander and our Plantain Chips - enjoy ūü§ó!


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