Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Vegan burrito bowls with avocado and refried beans
This vegan butternut squash and avocado burrito bowl is comfort food at its best. Like a super-charged buddha bowl, it’s loaded with grilled sweetcorn, sticky refried beans, fiery chipotle chilli flakes and a squish of lime – and it’s ready in an hour!
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Ready in 1 hour
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Cooking time 45 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 500g butternut squash, cut into 2cm pieces
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp chipotle chilli flakes, plus extra to garnish
- 200g basmati rice
- 2 corn cobs
- 2 ripe avocados
- 3 limes, 2 juiced, 1 cut into wedges
- 7g coriander, roughly chopped
- 1 jalapeño chilli, finely sliced, to garnish
For the refried beans
- 1 tbsp olive oil
- 1 red onion, finely diced
- 3 cloves garlic, crushed
- 1½ tsp smoked paprika
- 1½ tsp ground cumin
- 1½ tbsp tomato puree
- 2 tsp chipotle paste
- 410g tin kidney beans, drained and rinsed
- 380g black beans, drained and rinsed
- 2 tsp red wine vinegar
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the butternut squash pieces on a medium baking tray with 1 tbsp oil, the smoked paprika and the chipotle chilli flakes. Roast for 40 minutes, turning halfway through. Meanwhile, cook the rice according to the instructions on the packet and keep warm.
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2
Heat 1 tbsp oil in a medium frying pan. Add the onion and cook for 8-10 minutes, until just softened, then add the garlic, smoked paprika, cumin, tomato purée and chipotle paste and cook for 3 minutes. Add the beans with the red wine vinegar and a splash of water and cook for 15 minutes, then lightly mash with the back of a fork.
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3
Bring a medium pan to the boil and cook the corn for 8 minutes. Drain and brush with the remaining oil, then cook over a hot griddle pan for 3-4 minutes on each side until deep golden all over. Trim the corn off the cobs.
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4
Scoop the flesh of 1 avocado into the bowl of a mini food processor and blitz with the lime juice and seasoning until smooth. Add water until it has a pourable consistency. Cut the other avocado into thin slices just before serving.
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5
Divide the rice between 4 bowls. Top with the refried beans, roasted butternut and grilled corn. Fan out the avocado slices on one side of the dish then drizzle over the avocado cream. Garnish with coriander, jalapeño slices, lime wedges and chipotle chilli flakes.
