Monday, March 14, 2016

A naked burrito bowl

I don't really know why foods become 'naked' just because their transport options to your mouth change vehicles but regardless, the idea of a naked burrito bowl is quite catchy.
And I have never been immune to a bowl of gorgeous fresh foods staring me in the face begging to be eaten. Instead of going down the brown rice route, I made a combination of burghul and whole wheat couscous laden with Mexican spices. Get involved, it's a Mexican holiday for your mouth. And for your insides.
1 chicken breast, poached and meat shredded
1 avocado, hulled, sliced
½ cup grated cheese (I used a smoked aged cheddar)
1 can (about 200g) blackbeans, rinsed
¼ bunch Marjoram, leaves pulled
250g cherry tomatoes, halved
1 small red onion, very finely chopped
Juice of 1 lime
¼ bunch Coriander, chopped
¼ bunch kale, finely sliced
2 limes
½ cup burghul
½ cup couscous
2 cobs corn
1 knob of butter
Optional: Yoghurt to serve

Spice blend combine:
1/2 tsp each: sweet smoked paprika, onion powder, coriander, cumin, chill powder, garlic powder, oregano

Add the chicken, cheese and avocado to a large serving bowl. Combine the black beans and the marjoram and season generously with salt before adding to the serving bowl. Quickly blanch and refresh the kale then combine with the coriander and add to the serving bowl.
Combine the cherry tomatoes, red onion and the juice of 1 lime then also add this to the bowl.
Cook the burghul and couscous according to packet instructions. While hot combine in a bowl with the spice mix (to taste) and then add to the serving bowl.
Place the butter in a small frying pan over medium heat. Add the corn and cook for 1-2 minutes, turning regularly. Remove and hull straight into the serving bowl. Serve with Greek yoghurt and if you have any remaining spice mix, stir this through the yoghurt.