EASY HIGH PROTEIN BURRITO BOWL
Ingredients (makes 1 large/2 medium servings)
Ingredients (serves 2)
20 grams of rajma or kidney beans, soaked overnight, then pressured cooked for 4 whistles with 3 cloves of garlic, 1 cup of water and some salt
2 chicken thighs or breast, marinated in 1 tsp chilli powder, 1 tsp garlic powder and salt to taste.
1 serving scoop Quinoa
1 small Chopped onion
1.5 tsp Green chilli and garlic paste
1 medium Chopped tomato
40 grams Sweet corn kernels
1.5 tsp Chilli flakes
Salt to taste
200 ml Water
3 tbsp Olive oil
Sour cream mix together 2 tbsp yoghurt, 1 tbsp thick coconut milk, juice of 1/2 a lime and some salt
1 avocado, sliced
Method
Method:
- In a hot pan, sauté chopped onion, chilli-garlic paste and chopped tomato in 1.5 tbsp olive oil.
- Add in chilli flakes once slightly golden, followed by sweet corn and water.
- Once this comes to a boil, add in the quinoa. Cover and cook until quinoa is cooked through and fluffy.
- Add in the cooked rajma, and salt to taste. Mix well.
- Pan or air fry chicken thigh/breast (marinated for half an hour with the mentioned spices).
- Slice the chicken.
- Serve the bowl up - first the quinoa, topped with chicken, avocado and sour cream. Sprinkle a little chilli powder, chopped coriander leaves, squeeze of lime over the top for some extra zing (optional)