





Ingredients
- Salsa:
- Half a bunch of spring onions, roughly chopped
- Half a bunch of coriander, including stems
- 4 cloves of garlic, peeled
- Juice of 2 limes (or bottled lime juice)
- 1 x 400g can of peeled plum tomatoes
- 4 cloves of garlic, peeled
- 2 Tsp. ground cumin
- 1 Tsp. sugar ( to counter the bitterness of the tomato seeds – optional)
- Salt and Pepper
- Crema Verde:
- 1 Tbsp. chia seeds
- 2 stalks of celery, roughly chopped
- Half a packet of coriander, stalks included
- 2 Tsp. garlic powder
- Juice of a lime (or bottled, as above)
- Guacamole:
- 2 ripe avocados, peeled and de-stoned
- Juice of a lime (see above)
- 1 Tsp. dried chilli flakes
- Salad:
- A head of Romaine lettuce, leaves separated
- 1 x 400g can of black beans, drained and rinsed
- 1 x 356g can of sweetcorn, drained
- Half a bunch of spring onions, sliced
- To Serve:
- Cooked long-grain rice
Instructions
- Salsa:
- Place the coriander, garlic and spring onions into a mini-processor (I use the attachment on a hand-held blender), blend until finely chopped.
- Pour the rest of the salsa ingredients into a jug, blend (again, I just used a hand held blender).
- Crema Verde:
- Place the ingredients into the mini-processor (no need to clean between processing), blend until smooth
- Guacamole:
- Mash the flesh of the avocados with the other guacamole ingredients
- Salad:
- Assemble the ingredients and rice.
Notes
Either assemble the whole burrito bowl and eat immediately OR place the crema verde and salsa into mini containers and the rest of the ingredients into larger containers and take for lunches. To eat then pour the dressings over the salad ingredients and enjoy with tortilla chips. I made beetroot tortilla crisps from Tesco's beetroot wraps by cutting into triangles, lightly drizzled with cold-pressed rapeseed oil and baked until crisp.





