Bookmark Recipe
Mark's Vegetable Burrito Bowl with Spicy Eggs
Ingredients
- 200g brown rice
- 600ml water
- 200g tinned black beans, drained and rinsed
- 200g leftover vegetables - carrots, broad beans, peas
- 1 red onion, diced
- 1 tablesp. cumin
- 100g arrabbiata sauce or a good quality chunky passata (if you made the beef ragu in today’s episode, you can also use it!)
- Handful diced Jalapenos
Guacamole:
- 2 avocados
- 1 onion, diced
- Juice and zest of two limes
- Salt
- Coriander leaves, if available
- Hot sauce
Spicy egg topping:
- 2 tablesp. sunflower oil
- 4 free-range Irish eggs
- Chilli powder
- Zest of one lime
- Salt and pepper
Bean and Veg Salad
- 200g brown rice
- 600ml water
- 200g tinned black beans, drained and rinsed
- 200g leftover vegetables - carrots, broad beans, peas
- 1 red onion, diced
- 1 tablesp. cumin
- 100g arrabbiata sauce or a good quality chunky passata (if you made the beef ragu in today’s episode, you can also use it!)
- Handful diced Jalapenos
Guacamole and Spicy Egg Topping
Guacamole:
- 2 avocados
- 1 onion, diced
- Juice and zest of two limes
- Salt
- Coriander leaves, if available
- Hot sauce
Spicy egg topping:
- 2 tablesp. sunflower oil
- 4 free-range Irish eggs
- Chilli powder
- Zest of one lime
- Salt and pepper
Method
Add the rice and water to a sauce pan, season and cook for 30 minutes until soft, drain off any excess liquid.
Mix all the ingredients for the bean salad together in a bowl.
To make the guacamole, scoop the avocados into a bowl. Add the onion, lime juice and zest, salt and coriander. Mash together with a fork. Finish by adding the preferred level of heat with the hot sauce.
Fry the eggs in the oil in a medium frying pan, basting, then season with chilli powder, salt, pepper and lime zest.
Assemble the bowl and top with the fried egg.
The Quality Mark & You
Learn moreMethod
Add the rice and water to a sauce pan, season and cook for 30 minutes until soft, drain off any excess liquid.
Mix all the ingredients for the bean salad together in a bowl.
To make the guacamole, scoop the avocados into a bowl. Add the onion, lime juice and zest, salt and coriander. Mash together with a fork. Finish by adding the preferred level of heat with the hot sauce.
Fry the eggs in the oil in a medium frying pan, basting, then season with chilli powder, salt, pepper and lime zest.
Assemble the bowl and top with the fried egg.
