Burrito Bowl

Ingredients

• 200 g Brown rice
• Salt
• 1 bunch Parsley (20 g)
• 2 Organic Limes
• 100 g black beans (canned; drained weight)
• 100 g Corn (canned; drained weight)
• 1 green chili pepper
• 2 tbsp olive oil
• Pepper
• 200 g Cherry tomatoes
• 1 small red onion
• 1 Lettuce heart
• 1 Avocado
• 0.5 Garlic clove
• 200 g Greek yogurt

Instructions

1. 1.

   Place rice in a pot with double the amount of salt water, bring to a boil and simmer covered for 25 minutes over medium heat.

2. 2.

   In the meantime, wash and shake parsley dry. Set aside 1 small handful, chop the remaining parsley. Squeeze the juice of 1 lime. Fluff the rice and let it steam. Mix in chopped parsley and 1 tbsp of lime juice.

3. 3.

   Drain beans and corn in a sieve, wash and drain. Clean chili pepper, wash, remove seeds and finely chop. Mix beans, corn and chili pepper with 1 tbsp of olive oil and season with pepper and salt.

4. 4.

   Clean, wash and quarter cherry tomatoes. Peel, halve and slice onion into rings. Mix tomatoes and onion rings with 1 tbsp of oil and 1 tsp of lime juice, salt and pepper.

5. 5.

   Wash lettuce, cut into fine strips. Halve avocado, remove pit and scoop out flesh with a spoon. Slice diagonally into strips. Peel garlic and puree with yogurt, remaining parsley, some lime juice, salt and pepper.

6. 6.

   Distribute parsley rice, bean-corn mix, tomatoes and lettuce on 4 bowls and garnish with avocado strips and yogurt dressing. Serve burrito bowls garnished with remaining parsley leaves and lime wedges.