FEASTING
GOODNESS guaranteed!
Pretty-up your plate with these colourful, nutrient-rich, plant-based bowls of loveliness, from cookery blogger Niki Webster’s new book, Rainbow Bowls
Herby Rice and Black Bean Salsa Burrito Bowl
Both fresh and substantial, this burrito bowl is packed with tasty herbs, which elevate the rice to something special. The black bean salsa just needs to be mixed, and it also makes a great jacket potato topper. Feel free to serve the sugar snaps raw if you like, but charring them adds extra flavour.
Serves 2
● Splash of olive oil
● 100g sugar snap peas
● 1 avocado, flesh sliced
For the rice:
● 2 tbsp extra virgin olive oil
● 250g cooked basmati rice
● Juice of ½ lime
● 1 tsp maple syrup
● 40g fresh herbs, such as coriander, flat-leaf parsley, mint and/or dill, chopped
● Sea salt and black pepper
For the black bean salsa:
● 240g canned black beans, drained and rinsed
● 2 tbsp sun-dried tomato paste
● 100g cherry tomatoes, chopped
● Juice of ½ lime
● 4 tbsp fresh mint, shredded
● ½ tsp sea salt flakes
● Pinch of chilli flakes