Burrito Bowl

This delectable and colourful bowl is so simple to make, you will want it for lunch every day! You can mix-up the veggies and wholegrain choices for more variety and adjust the spices that you add to the yoghurt dressing to suit.

Ingredients (serves 4)

2 cups precooked brown rice

6 cups baby spinach or mixed leaves

1 tin black beans or kidney beans, rinsed and drained

1 small tin sweet corn, drained

1 avocado, sliced

1 red capsicum, sliced

2 tomatoes, diced

½ red onion, finely chopped

½ cup natural yoghurt

1 tbsp lime juice

1 tsp chilli flakes

2 tbsp coriander leaves

Lime wedges, to serve

Method

1. Heat rice in microwave on high for 1 minute or until warm

2. Divide baby spinach between serving bowls. Top with rice, beans, corn, avocado, capsicum,

tomato and onion

3. Mix together yoghurt, lime juice and chilli flakes and spoon over bowls. Sprinkle with coriander

and serve with lime wedges

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