Vegan Burrito Bowl

ingredients

• ¾ cup Basmati Rice, uncooked (you can use brown rice, quinoa or carb of your choice!)
• 1 small sweet potato, sliced into thin rounds
• 1/2 medium broccoli, cut into florets
• 100g canned corn kernels, drained and rinsed
• 100g canned black beans, drained and rinsed
• 100g canned chickpeas, drained and rinsed
• 100g iceberg lettuce, sliced thinly
• 1 tbsp olive oil
• Salt and Pepper
• 1 lime, cut into wedges
• ¼ tsp garlic salt
• Tiny pinch of cayenne pepper
• ¼ tsp paprika
• 4 tbsp Obela hummus (garlic flavour or pine nut are my favourites!)

method

1. Preheat oven to 180°C fan-forced.
2. Cook rice according to packet instructions. Set aside until needed.
3. Onto a lined baking tray, spread out the sweet potato slices and broccoli florets. Drizzle with olive oil and a pinch of salt and pepper. Bake in the oven for 20 minutes or until cooked through.
4. In a small pan, heat a small splash of olive oil over medium to high heat. Add corn, chickpeas and black beans into the pan and stir for 1 minute. Add garlic salt, cayenne pepper and paprika into the pan and stir for 2-3 minutes to heat through.
5. Build your bowl! Divide rice, corn mix, broccoli and sweet potato, lettuce and lime wedges and top each bowl with a large dollop of the Obela hummus!
6. EAT!