Recipes
Avocado Burrito Bowl

Avocado Burrito Bowl | Recipe

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Avocado Burrito Bowl | Recipe

Name: Avocado Burrito Bowl
Cook time: 20 min
Yield: 4 Personen
Ingredients: 125 g long-grain rice; 3 large tomatoes; 1 red onion; 2 avocados; 1 bunch coriander; 100 g baby spinach; 1 tin kidney beans (400 g); 1 lime; 150 g soy yoghurt; 1 pinch salt; 4 pinches JS Avocado Topping

Nils, Head of Culinary Innovation & Experience

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

20 min

Difficulty:

Easy

Persons

Ingredients

4 pinches

Avocado Topping
Gives avocados a delicious crunch! £2.99 £49.83/kg incl. 0% tax, excl. shipping
Discover more products
125 g

long-grain rice
3

large tomatoes
1

red onion
2

avocados
1 bunch

coriander
100 g

baby spinach
1 tin

kidney beans (400 g)
1

lime
150 g

soy yoghurt
1 pinch

salt

Method

Cook the long-grain rice according to the packet instructions and drain.

Wash the tomatoes, remove any hard areas around the stem and roughly chop. Peel and finely chop the onion.

Cut the avocados in half lengthways, twist to open and remove the stone. Scoop out the avocado flesh from its shell with a spoon and finely slice.

Wash and finely chop the coriander. Wash the spinach and dry with a salad spinner. Drain the kidney beans in a colander and rinse with cold water.

Cut the lime in half and squeeze out the juice. Place the yoghurt in a bowl and mix in the coriander, lime juice and a pinch of salt.

Divide the rice between four bowls. Then divide the remaining ingredients between the bowls and serve with the yoghurt. Garnish the avocado slices with Avocado Topping.

Nutritional information: (Per person)

Calories
286 kcal

Carbohydrates
32 g

Protein
7.2 g

Fat
14 g

Method

Cook the long-grain rice according to the packet instructions and drain.

Wash the tomatoes, remove any hard areas around the stem and roughly chop. Peel and finely chop the onion.

Cut the avocados in half lengthways, twist to open and remove the stone. Scoop out the avocado flesh from its shell with a spoon and finely slice.

Wash and finely chop the coriander. Wash the spinach and dry with a salad spinner. Drain the kidney beans in a colander and rinse with cold water.

Cut the lime in half and squeeze out the juice. Place the yoghurt in a bowl and mix in the coriander, lime juice and a pinch of salt.

Divide the rice between four bowls. Then divide the remaining ingredients between the bowls and serve with the yoghurt. Garnish the avocado slices with Avocado Topping.

Nutritional information: (Per person)

Calories
286 kcal

Carbohydrates
32 g

Protein
7.2 g

Fat
14 g

Avocado burrito bowl

Savour the freshness with our vegan avocado burrito bowl, a perfect blend of health and taste! This bowl features fluffy long-grain rice, juicy tomatoes, crisp red onion and creamy avocados, all brought to life with our crunchy Avocado Topping. Garnished with fresh coriander, baby spinach and kidney beans, and finished with a zesty lime and soy yoghurt dressing, it’s a nutritious vegan meal option, ideal for a quick yet satisfying lunch or dinner!

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Ingredients

Persons

4 pinches

Avocado Topping
Gives avocados a delicious crunch! £2.99 £49.83/kg incl. 0% tax, excl. shipping
Discover more products
125 g

long-grain rice
3

large tomatoes
1

red onion
2

avocados
1 bunch

coriander
100 g

baby spinach
1 tin

kidney beans (400 g)
1

lime
150 g

soy yoghurt
1 pinch

salt

Recipe

Avocado Burrito Bowl | Recipe

Ingredients

Method

Avocado burrito bowl

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