Spiralised vegetable burrito bowl

Spiralised vegetable burrito bowlI’m officially a sugar free failure!

Last Friday, after a super busy couple of days, I gave into temptation and indulged in a takeaway pizza.

I really wanted to hate it. I so wanted to be able to say I’d lapsed, but I didn’t enjoy it. But, despite the amount of sugar that I know must have been in that meat, cheese and tomato topped treat, I was pretty happy to carry on eating it. I guess it’s going to take a little longer than three whole weeks for my tastebuds to truly change!

Anyway, despite that minor set back in my journey towards learning to live life sugar free, and with the help of my trusty spiraliser, I’ve hopped back on the health food wagon.

This spiralised vegetable burrito bowl contains a collection of colourful veggies, plus it’s topped with homemade salsa so you can be sure it’s both healthy and refined sugar free.

And as for my sugary pizza lapse? Well, although I can’t say I didn’t enjoy it, I definitely couldn’t consume as much as I usually would have. The leftovers weren’t so appealing the next day either! Maybe my tastebuds are changing after all?

Spiralised vegetable burrito bowl with homemade salsaSpiralised vegetable burrito bowl - top view

Ingredients

(Serves 4)

For the salsa:

  • 2 spring onions, chopped
  • 1/2 jalapeño, finely chopped
  • 1/2 green bell pepper, diced
  • 2 large vine tomatoes, diced
  • 2 tbsp sugar free tomato passata sauce
  • juice 1/2 lime
  • pinch cumin
  • pinch cayenne pepper
  • 15g fresh coriander, chopped

For the burrito bowl:

  • 2 chicken breasts
  • 1 tsp paprika
  • 1 tsp mild chilli powder
  • 1/2 tbsp olive oil
  • 200g black beans
  • 200g sweetcorn
  • 100g vegetable stock made with 1/2 tbsp bouillon powder
  • 1 carrot
  • 1 courgette (zucchini)
  • 4 tbsp full fat natural greek yoghurt
  • 1/2 avocado, sliced

Method

Combine the paprika and chilli powder in a bowl with the olive oil. Rub the mixture into the chicken breasts and leave to marinade for at least 30 minutes in the fridge.

Spiralise the carrot and courgette and set aside. Now make the salsa.

Combine all of the salsa ingredients in a bowl and pulse using a hand blender to the desired consistency. Tip: don’t blend for too long if you prefer your salsa chunky!

Pre-heat a grill, add the chicken breasts, and grill until cooked through (about 20 minutes). Meanwhile, combine the black beans and the sweetcorn in a bowl and add the bouillon powder stock. Microwave for approximately 2 minutes, until most of the stock has been absorbed.

To serve, layer the ingredients on top of one another in a bowl, starting with the spiralised veg, followed by the black beans and sweetcorn, salsa, greek yoghurt, chicken and avocado.

Place the leftovers in a mason jar or tupperware container and refrigerate for a healthy packed lunch.