WW BURRITO BOWL RECIPES

Steps:

• Toss onion with 1 tsp Tajín and sugar. Let stand, tossing occasionally, until onion is wilted, about 15 minutes.
• Meanwhile, to make dressing, in a small bowl, whisk together 2 tbsp cilantro, salsa verde, ¼ cup water, oil, 1 tsp lime juice, ½ tsp adobo seasoning, and remaining ¼ tsp Tajín. Set aside.
• Spray a large nonstick skillet with nonstick spray and heat over medium. Add cauliflower rice and cook, stirring occasionally, until hot, about 3 minutes. Remove from heat and stir in remaining 3 tbsp cilantro, 1½ tsp lime juice, and ½ tsp adobo seasoning.
• Divide cauliflower rice among 4 bowls (about ½ cup each). To each bowl, add about ½ cup beans, ½ cup tomatoes, ½ cup lettuce, 3 slices of avocado, ¼ cup bell pepper, and 1½ tbsp Tajín onions. Drizzle each bowl with 2½ tbsp dressing.
• Serving size: 1 bowl

Steps:

• Cook the rice to pack instructions, then transfer to a bowl. Add half the coriander and half the lime juice and stir to combine. Cover with clingfilm and set aside.
• Meanwhile, preheat the oven to 180°C, fan 160°C, gas mark 4 and line a large baking tray with baking paper. Put the chicken and peppers in a large bowl, mist with cooking spray and toss to combine. Add the spices and stir to coat, then transfer the mixture to the prepared tray. Bake for 20 minutes, until the chicken is cooked through and the peppers are tender.
• While the chicken and rice are cooking, mist a large nonstick griddle pan with cooking spray and heat over a medium-high heat. Griddle the corn, turning every so often, until tender and lightly charred. Remove from the heat and use a sharp knife to cut the kernels from the cobs.
• Meanwhile, mist a nonstick frying pan with cooking spray and fry the garlic and chilli over a medium heat for 2 minutes. Add the beans and a splash of water, then cook for 2 minutes until warmed through. Season to taste and set aside.
• Combine the tomato and onion, then season and set aside. Stir the lime zest into the soured cream and set aside.
• To assemble, divide the rice between bowls and top with the chicken and pepper mixture, charred corn, black beans, lettuce and avocado. Spoon over the tomato mixture and the soured cream mixture, then pour over the remaining lime juice and serve garnished with the remaining coriander.