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Summer Harvest Burrito Bowls

Charred corn, black beans, avocado and a creamy lime dressing, piled over rice. Fresh, filling and very colorful.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked rice
  • 1 can (15 oz) black beans rinsed
  • 3 ears corn kernels cut off
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1/4 red onion finely sliced
  • Handful of cilantro
For the dressing
  • 1/2 cup plain yogurt juice of 2 limes, 1 garlic clove, 1/2 tsp cumin, salt

Method
 

  1. Char the corn in a dry hot pan for 5 minutes until golden in spots.
  2. Warm the beans with a pinch of cumin and salt.
  3. Whisk the dressing until smooth.
  4. Build bowls with rice, beans, corn, tomatoes, onion and avocado.
  5. Drizzle with dressing and finish with cilantro.

Notes

Store components separately for up to 4 days. Add avocado fresh.