This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. Cook the rice following pack chipotle burrito bowl, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle.
Season and warm through for 2 mins. Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Who doesn’t love a good breakfast burrito? For this take on the classic breakfast option, I decided to skip the wrap and load all the best breakfast burrito ingredients into a healthy and delicious, vegan breakfast burrito bowl. This bowl features tofu scramble, black beans, roasted potatoes, avocado, pico de gallo and a tangy and spicy chipotle sauce. Easy Roasted Potatoes I debated what to do for the potato portion of this burrito bowl. I settled on easy, oil-free roasted potatoes. I wanted to keep this recipe really easy and these roasted potatoes are the easiest there is.