Vegan Burrito Bowl (inspired by the Surf House)

Element
Bean Chilli
Pico de Gallo
Cashew Cream

Extra Ingredients
Rice
Avocado
Cucumber
Corn
Sour cream (if you really cannot stand it being vegan)

Cashew Cream
Ingredients
1.5 cups soaked cashews (soak for at least 4 hours)
80g olive oil
Juice of 1 lemon
½ tsp salt
½ tsp pepper
¾ cup coriander chopped
½ cup water

Method
1. Add all ingredients and blend until creamy

Bean Chilli
Ingredients
1 red onion chopped
1 red capsicum chopped
3 cloves (but really as many as you want)
1 tbs smoked paprika
3 tsp ground cumin
2 tsp ground coriander
1 tsp oregano
1 can crushed tomato
1 can kidney beans
1 can cannellini beans

Method
1. Add oil to a pot on medium heat
2. Sauté onion and garlic until onion begins to brown and then add capsicum. Allow to
cook for 5 mins
3. Yoink in spices and cook until aromatic (it will only take about a minute)
4. Add in tomato and a splash of water and bring to simmer
 5. Add both beans and cook for 15-20 mins uncovered (allow to reduce, there should
be very little liquid left). Stir several times to prevent burning on the bottom

Pico de Gallo
Ingredients
1 red onion
1 tomato
Salt to taste
Juice of 1 lime
Coriander to taste

Method
1. Finely dice tomato and onion
2. Toss vegetables in salt, lime and coriander
3. Serve with slotted spoon to remove as much of the liquid as possible

Serving the meal

1. Cook rice and add a layer on the bottom of the bowl
2. Add in bean chilli, pico de gallo, corn and diced cucumber into the bowl (you can
make it as aesthetically pleasing or as much of a pile as you like)
3. On top, add avocado, cashew cream and sour cream if you really wish