Rainbow burrito bowl – Food & Home Magazine

Ingredients

• 175 g sweet mini bell peppers
• 250 g cherry truss tomatoes
• 2 tbsp olive oil
• 1 trimmed corn cob
• 1 tin (400 g) kidney beans, drained, rinsed
• 2 spring onions, finely chopped
• 2 tbsp lime juice
• 1 cup brown rice
• 1 cup double thick yoghurt
• 2 tsp chipotle chilli sauce, or to taste
• 1 tsp smoked paprika
• 4 baby cos lettuce hearts, quartered
• 2 large avocados, halved
• 4 baby radishes, trimmed, thinly sliced
• coriander sprigs and lime wedges, to serve