First up, I totally stole that name from my friend Jenny after she called my vegetarian burrito bowl said name. I love it!
This recipe is wonderful for when you want to whip up a quick and easy dinner but JUST DON’T HAVE THE TIME. Using primarily left overs, fresh veg and canned goods it answers all your one pan, fresh and warm cravings in one easy bowl. The bowl on it’s own is quite filling and perfect for an office lunch – because it has no garlic… although not if beans make you toot. For dinner I serve it with a side of cheesy quesadillas which I’ve included below as an optional extra.
What you need:
1 tin chickpeas
1 tin red kidney beans
2 tsp cumin
2 tsp paprika
1 tsp chilli flakes
1 cup of corn kernels (tinned, frozen, fresh – whatever you got!)
½ cup chopped coriander
If making a side of quesadillas you will need:
1/3 shredded cheese
Let’s do this:
- If you don’t have any left-over salsa – give it a crack first to ensure it is extra lemony and delicious.
- Fold the tortillas in half and fill with shredded cheese – cook these on a dry fry pan and flip after a minute for an even melt.
- Meanwhile shred the cabbage quarter into thin strips and distribute evenly or otherwise in the bowls
- Prepare your chosen corn and distribute among the bowls trying to keep them to one side.
- In one quarter of the bowl throw in the salsa.
- Rinse the chickpeas in cold water roast in pan with about 1 tsp of olive oil. Put the pan on a medium-low heat as you are essentially just cooking the herbs and heating through the legumes before compiling the bowl.
- Add the herbs and toss chickpeas until warmed through for about 2 minutes.
- Rinse the red kidney beans and add to the chickpeas and stir to evenly coat the herbs, leave for another 2 minutes or until heated through.
- Distribute among the bowls and cut the quesadillas in half slotting them neatly on the side.
- Add freshly chopped coriander and optional blob of yoghurt.
- For a dressing I use hot sauce – at the moment I’m really into green salsa.
This bowl is super filling and delicious, the recipe makes for 3 bowls and you can joush the shit out of it with cheese, guacamole etc etc. If you manage to multi task the whole thing takes 15 minutes so is perfect for any late night dinner or lunch prep.
Considering herbs and cheese as pantry staples chili con beano costs $10.98 (plus extra for tomato salsa and the quesedilla) or $3.66 per serve.