Burrito bowl

Rinse the rice cold in a strainer until the water runs clear.

• 150 g Rice

Bring the rice to a boil with 300 ml water and ½ tsp salt in a pot with the lid on.

• 300 ml Water
• Salt

Turn the heat to the lowest setting and cook the rice covered for about 14 minutes. Don't lift the lid.

Meanwhile, while step 3 runs

Meanwhile pick off the cilantro leaves and chop roughly.

• ½ bunch Cilantro

Meanwhile, while step 3 runs

Wash the tomatoes, cut out the stem ends and dice them small.

• 2 Tomatoes

Meanwhile, while step 3 runs

Peel the red onion and dice it finely.

• ½ Red onion

Meanwhile, while step 3 runs

Squeeze the lime. That gives about 3 tbsp juice.

• 1 Lime

Meanwhile, while step 3 runs

Mix the tomatoes, onion, half of the cilantro, 1 tbsp lime juice and 1 pinch salt in a bowl.

• Salt

Meanwhile, while step 3 runs

Peel the garlic cloves and mince them finely.

• 2 Garlic cloves

Heat 1 tbsp vegetable oil in a pan until it shimmers. Add the drained corn with 1 pinch salt and toast for about 4 minutes without stirring, until it has charred spots.

• ½ can Corn
• 1 tbsp Vegetable oil
• Salt

Put the corn on a plate.

Heat the rest of the vegetable oil in the pan over medium heat. Toast the garlic for about 30 seconds, until fragrant.

• 1 tbsp Vegetable oil

Add the drained beans, cumin, paprika powder, ½ tsp salt and 3 tbsp water. Heat for about 4 minutes and mash some of the beans with a spoon until it gets creamy.

• 1 can Black beans
• 1 tsp Cumin
• 1 tsp Paprika
• Salt

Halve the avocado, remove the pit and cut the flesh into cubes.

• 1 Avocado

Drizzle the avocado cubes with 1 tbsp lime juice and season lightly with salt. This keeps them green.

• Salt

Fluff the rice with a fork. Fold in 1 tbsp lime juice and the rest of the cilantro.

Divide the rice between two bowls. Arrange the beans, corn, salsa and avocado on top.