Mexican Smoky Vegetarian Burrito Bowl

•  1/2 pkt (15 g) Mexican spice 
• 250 g mushrooms, sliced 
• 1/2 head cauliflower, chopped 
• 1 onion, chopped 
• 400 g can black beans 
• 1/2 cup corn kernels 
• 100 g green beans, halved 
• 1 avocado mashed with sour cream 
• 2 cups cooked rice 
• 1 lemon, quartered

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. Add mushrooms and cauliflower, sauté 5-7 min until cooked.

STEP 2

Mix green beans with corn kernels. Arrange on top of rice and beans in a bowl.

STEP 3

Top with mushroom and cauliflower mix. 

HOW TO SERVE

Serve with a dollop of avocado mash, lemon wedges and fresh coriander.

HINTS & TIPS

SIDES & CONDIMENTS

For a zestier flavour add a dash of spicy tomato salsa.

SWAPS & ALTERNATIVES

Veggie combos: swap green beans for peas. Add in 1 diced capsicum with corn kernels.

Alternative: this dish can also be eaten with tortillas, if desired.