This is summer in a bowl. Sweet corn gets charred in a hot pan, tomatoes are at their best, and a tangy lime-yogurt dressing ties it all together.
Build the bowls on a Sunday and you have lunch sorted for days.
Summer Harvest Burrito Bowls
Charred corn, black beans, avocado and a creamy lime dressing, piled over rice. Fresh, filling and very colorful.
Ingredients
Method
- Char the corn in a dry hot pan for 5 minutes until golden in spots.
- Warm the beans with a pinch of cumin and salt.
- Whisk the dressing until smooth.
- Build bowls with rice, beans, corn, tomatoes, onion and avocado.
- Drizzle with dressing and finish with cilantro.
Notes
Store components separately for up to 4 days. Add avocado fresh.
Tips for success
- Soak the onion in cold water for 10 minutes to soften its bite.
- Squeeze lime over the avocado to stop browning.
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