Sophie's Burrito Bowl

Ingredients for 2 servings:

• 1 large avocado(s)
• 200 g crème fraîche or crème vega
• 5 limes or bottled lime juice
• 1 handful of coriander, chopped
• 150 g corn, approx. 1/2 can
• 3 large tomatoes
• 225 g kidney beans, approx. 1 can
• 1 cup long grain rice or basmati rice
• 2 large onions, red
• cumin
• chili powder
• Oil, neutral
• Salt
• e.g. soy mince, from the refrigerated section
• e.g. Jalapeño(s)
• ½ garlic clove(s)
• e.g. tortilla(s) or nachos, warm, as a side dish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegetarian or vegan

Dice the 2 onions and chop the cilantro. In a bowl, put half the can of corn with its liquid, 1 teaspoon of cilantro, 1 tablespoon of lime juice, 1 teaspoon of oil, half the chopped onion, and salt and mix. For pico de gallo, dice the tomatoes. Then in another bowl, mix the tomatoes, 1 teaspoon of cilantro, 1 tablespoon of lime juice, 1 teaspoon of oil, half the chopped onion, and salt. If you like it spicy, you can add 1/2 of a jalapeño pepper. For the cilantro-lime rice, bring 1 cup of rice and 2 cups of water to a boil. Once the water has boiled, reduce the heat to low and simmer with the lid on for about 15 minutes. Very important: Do not lift the lid during these 15 minutes! Turn off the heat after 15 minutes, but leave the pot on the stove for another 5 minutes. Then fluff the rice with a fork, add 1 teaspoon of coriander, 1 teaspoon of lime juice, 1 teaspoon of butter or oil, and a little salt. For the guacamole, halve the avocado and remove the pit. Scoop out the flesh with a spoon and mash it with a fork. Chop the garlic. Mix with 1 teaspoon of lime juice, 1 teaspoon of coriander, 1 tablespoon of onion, 1/2 chopped garlic clove, and a little salt. Do not add yogurt or crème fraîche, as this will spoil the natural flavor of the avocado. For the seasoned kidney beans, with or without mince, heat the remaining onions with oil in a pan. If desired, add the soy mince and fry briefly. Then add the can of kidney beans with their liquid to the pan and bring to a boil. Add 2-3 pinches of cumin, the remaining coriander, 1 pinch of chili powder or, if desired, 1/2 jalapeño, and a little salt. Simmer for about 10 minutes until the liquid thickens. To serve, place the beans and rice in two large bowls, spreading them on the bottom, creating a small mound around the edge. Then make two more mounds of salsas to form a closed ring. Spoon the guacamole and crème fraîche into the center of the bowl.