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Foodie Friday: Veggie burrito bowl.

( serves 2)


2 aubergines

2 zucchini

4 small peppers

Handful of cherry tomatoes

1 can of kidney beans rinsed

1 can of corn rinsed

1 avocado

Wholegrain rice


Step 1. Wash and chop all veggies.

Step 2. Heat a pan over med heat with olive oil and add veggies.

Step 3. Cook aubergines, zucchini and small peppers for 10 minutes then add the seasoning.

Step 4. Add kidney beans and corn. Cook for a further 10 minutes.

Step 5. Cook rice as per packet instructions.

Step 6. Slice and de-seed avocado then place on top of burrito bowl.

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