Burrito salad bowl – Food & Home Magazine

Ingredients

• 400 g can black beans, drained and rinsed
• 2 spring onions, finely chopped
• 2 tbsp lime juice
• 2 baby cos lettuce hearts, quartered
• 200 g red cabbage, shredded
• 4 radishes, trimmed and thinly sliced
• 1 tbsp olive oil
• 1 cup full cream yoghurt
• 2 tsp chilli sauce
• 3 cups cooked brown rice
• 150 g mini roma tomatoes, halved
• 1 avocado, sliced
• Handful fresh coriander
• ***Spiced pumpkin seeds
• ½ cup pumpkin seeds
• 1 tbsp oil
• 1 tbsp honey
• ½ tsp cayenne pepper
• ***To serve
• Lime wedges, to serve