I felt like loading up with fresh vegetables, then looked at my fridge. Corn, avocado, tomatoes, coriander.. Ding Ding! Let’s make a healthy powerful burrito bowl without the heavy tortilla and sour cream. Preparation is as simple as can be with simple ingredients. Yet it not only has a seriously good amount of veggies and protein in a bowl but also the flavour of Mexican is still there. You could add more cooked black beans or quinoa to make it substantial. I cooked some juicy chicken bites to go with it for a meat lover in the house, which was marinated in honey-soy sauce overnight.
Burrito Bowl
Ingredients
100g cooked corn
1 finely diced tomato
1 stalk of celery diced
1/2 sliced avocado
1/2 block of tofu
1 cup of green salad
1 tsp of chilli sauce
1 tsp of olive oil
1 tsp of cottage cheese
1/2 tsp of paprika
a bunch of coriander
a squeeze of lemon
salt and pepper to taste
Honey-Soy Chicken Bite
Ingredients
7 chicken drumsticks
1 tbsp of coconut oil
2 tbsp of soy sauce
1 tsp of minced garlic
1 tsp of grated ginger
1 tsp of chilli flakes
1 tbsp of honey
1 tsp of sesame oil
1 tsp of sesame seeds
salt and pepper to tastea bunch of coriander
Mix soy, garlic, ginger, chilli flakes, honey and sesame oil in a large bowl. Coat chicken in marinade, cover, put it in the fridge for a few hours or overnight. Preheat the oven to 180. Place the chicken in a roasting pan and season with salt and pepper. Bake in the oven for 30-40 minutes, turning and basting every 10-15 minutes until the meat is cooked and the skin is brown.