Roasted Vegetable Burrito Bowl

• Brown rice(250 g)
• Bell pepper(2)
• Courgette(2)
• Red Onion(1)
• Black Beans(2)
• Corn(200 g)
• Olive oil(2 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Garlic powder(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Avocado(2)
• Greek yogurt(180 g)
• Lime(2)
• Coriander(15 g)optional

Method

1. 1

   Rinse {Brown rice}. Add to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook until tender.

   ~25 min

2. 2

   Meanwhile, slice the {Bell pepper}, {Zucchini}, and {Red Onion}. Drain and rinse the {Black Beans}.

   ~10 min

3. 3

   Heat the oven to 220°C. Toss the {Bell pepper}, {Zucchini}, {Red Onion}, and {Corn} with {Olive oil}, {Cumin}, {Smoked paprika}, {Garlic powder}, {Salt}, and {Black pepper} on a large tray.

   ~5 min

4. 4

   Roast the vegetables for 20 minutes, stirring once halfway, until tender and lightly caramelized. Stir in the {Black Beans} for the last 5 minutes to warm through.

   ~20 min

5. 5

   Mash one {Avocado} with the juice of 1 {Lime}. In a small bowl, mix the {Greek yogurt} with the juice of the remaining {Lime}. Slice the remaining {Avocado} and roughly chop the {Fresh cilantro}.

   ~5 min

6. 6

   Divide the rice between bowls. Top with the roasted vegetables and beans, then add the mashed avocado, sliced avocado, and lime yogurt. Finish with {Fresh cilantro} and serve.

   ~5 min