Burrito Bowls with Pickled Onion & Rice Recipe
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Comfort food
Entertaining
Lazy dinners
Main meals
You can chuck all this in tortilla wrap and turn it into a burrito — but there’s something nice about using a fork (or corn chip) to perfectly balance each bite with fluffy rice, spicy bean mixture, creamy avo, and a pickled onion.
You will need
Serves 4
Pickled onions
- 2 red onions
- 1/2 cup water
- 1/3 cup white vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon chilli flakes, optional
Chilli bean mix
- 2 tablespoons olive oil
- 1 red onion, peeled, ends trimmed and finely diced
- 1 small green capsicum, cored and finely diced
- 1/2 teaspoon salt
- 1 medium zucchini, ends trimmed and diced
- 4 cloves garlic, peel and crushed well
- 2 tablespoons tomato paste
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 cup vegan liquid stock or water
- 2 cans kidney beans, drained and rinsed
For the rice
- 1 1/2 cups rice
- Juice of 1 lime
- 1 bunch coriander
To serve
- Corn chips
- Avocado
- Rocket or greens of choice
Recipe: Panacea's Pantry
Directions
-
Step 1
For the pickled onions: peel onions and very finely slice into thin circles or half circles. Place the sliced onion into a 500ml heatproof jar. Next, add the remaining ingredients to a saucepan and bring to a gentle boil. Immediately turn off the heat and pour into the onion jar. Use a spoon to push down the onions and fully submerge. Set aside for 30 minutes.*
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Step 2
For the chilli bean mix: heat a deep frypan over medium heat then add oil and heat for 30 seconds. Reduce heat to low and add onion, capsicum and salt. Gently sauté for 5–10 minutes or until the onion is soft and translucent. Add zucchini and cook a further 3–5 minutes, stirring occasionally.
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Step 3
Next add garlic, tomato paste and spices. Sauté for 2 minutes or until fragrant and add the stock/water and beans. Bring to boil then reduce heat to low, simmering for 15 minutes or until thickened.
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Step 4
Meanwhile rinse rice well and cook as per packet instructions (via a rice cooker or absorption method). Once cooked, remove from heat and set aside to cool. Rinse coriander well, then finely slice half, including the leaves and stems (but not the roots). Once rice has cooled stir through lime juice and chopped coriander.
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Step 5
To serve, spoon prepared rice and beans into a bowl. Top with avocado, pickled onions, corn chips, fresh greens and the remaining coriander.
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Hot tip!
*If after 30 minutes, the onions are not as soft as you like, then drain the liquid back into the saucepan, heat and again pour the hot liquid over the onions.
Recipe: Panacea's Pantry
