Spicy burrito bowl

INGREDIENTS

• ½ tsp salt
• 4 oz basmati rice
• 1 tbsp olive oil
• 2 cloves of garlic
• 14 oz can of black beans
• 1 tbsp cider vinegar
• 1 tsp honey
• 1 tbsp chipotle paste
• 4 oz kale
• 1 avocado
• 1 tomato
• 1 red onion
• 1 tsp hot sauce
• 4 leaf cilantro
• 1 lime

TOOLS

• 1 knife
• 1 pan
• 1 colander
• 2 casserole pot
• 1 bowl
• 1 spoon
• 1 towel

Peel red onion and garlic, then chop them. Cut an avocado in half, then chop kale and tomatoes.

Remove avocado pit with a spoon and peel its skin.

Cut the lime in half and slice the avocado.

Heat 2.1 cups of water in a pot and add a quarter tsp of salt to it. Put basmati rice and cook for 10 minutes, then turn off the heat. Drain the rice in a colander, then return it to the pot.

Drain a can of black beans in a colander.

Heat olive oil in a pan and put garlic in it. Cook for 2 minutes, then add black beans, cider vinegar, honey, and chipotle paste to the pan. Put a quarter tsp of salt and cook for 2 more minutes. Turn off the heat to get chipotle black beans.

Heat a casserole pot, add chopped kale and 4 cups of water. Cook for 3 minutes to get cooked kale.

Drain cooked kale in a colander.

Drain the kale on a towel.

Transfer the kale to a bowl. Then, add chipotle black beans, avocado, white rice, onions, tomatoes, lime wedges, and hot sauce.

It’s ready to be served !