Name: Vegetarian Burrito Bowl
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Ingredients: 2 Potatoes ((cubed)); 1 tbsp Extra virgin olive oil; 1 Red chilli ((diced)); 1 Onion ((thinly sliced)); 6 Mushrooms (chopped); 200 g Chickpeas; 100 g Mixed vegetables ((I used, Green Isle mixed vegetables) ); 1 Red bell pepper ((thinly sliced)); 100 g Couscous; 50 g Cheddar cheese ((grated)); ¼ tsp Salt; ¼ tsp Ground pepper; 2 clove Garlic ((chopped)); 1 tsp Cumin ((seeds)); 1 tbsp Honey; 1 tbsp Tomato puree

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Published by Daniel Davey on January 25, 2021

Vegetarian Burrito Bowl

Lunch

This recipe is a delicious vegetarian dish full of amazing taste and flavour. This hits all the nutrition markers and is absolutely perfect for a day that you have exercised.

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Calories573kcal

Carbs70g

Protein24g

Fats19g

For Intensive Exercise

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Prep Time 8 mins

Cook Time 20 mins

Total Time 28 mins

Performance Benefits

This recipe would make a great recovery meal after intense exercise as is contains a good amount of each macronutrient

Health Benefits

This recipe is a great source of fiber, which helps keep your gut healthy and lowers your risk of diseases such as diabetes and heart disease.

Expert Tips

Serve the dish on a bed of pearl couscous cooked according to instructions then top with hummus, guacamole or tzatziki.

Equipment

Ingredients

2 Potatoes (cubed)
1 tbsp Extra virgin olive oil
1 Red chilli (diced)
1 Onion (thinly sliced)
6 Mushrooms chopped
200 g Chickpeas
100 g Mixed vegetables (I used, Green Isle mixed vegetables)
1 Red bell pepper (thinly sliced)
100 g Couscous
50 g Cheddar cheese (grated)
¼ tsp Salt
¼ tsp Ground pepper
2 clove Garlic (chopped)
1 tsp Cumin (seeds)
1 tbsp Honey
1 tbsp Tomato puree

Optional toppings: hummus, guacamole or tzatziki

Instructions

Par boil the potatoes for 7-8 minutes, don't let them get too soft.
Place a pan on medium-high heat and add some olive oil.
To the pan add onions, garlic and salt and stir.
Now add the potatoes and the cumin seeds.
Next add the chilli, bell pepper, mushrooms and mixed vegetables, add salt and pepper and mix well.
The last vegetable to add is the chickpeas, add them in and mix again.
Now add the honey and tomato puree and mix well, there should be a little bit of moisture on the pan with the vegetables but not too much! Make sure its all cooked through.
Once ready, serve in a bowl and grate the cheese on top.

Notes

Nutrition

Serving: 1ServingCalories: 573kcalCarbohydrates: 70gProtein: 24gFat: 19gSaturated Fat: 6.8gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 7.7gTrans Fat: 0.36gCholesterol: 24mgSodium: 688mgPotassium: 1272mgFiber: 13.3gSugar: 12.2gVitamin A: 457ugVitamin C: 144mgCalcium: 297mgIron: 3.8mg

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