Quinoa Burrito Bowls

Our household has a transient and picky population of our young adults/ teens and their friends, so bowls they can grab and fill with whatever proportions they like of something brightly-coloured and inviting are the way to go for meals. That way, whatever time they drift in or however soon they rush off there's always healthy food available. Mexican flavours always go down well too. We usually serve tortilla wraps or chapattis so they can have "proper" burritos if they want, but cook quinoa or rice as well for them to make up their very own, on-trend bowls. Who needs Nando's?

We cook quinoa, make up guacamole (recipe here), prepare salsa (an idea here), salad and a vegan cheese (pictured is a mashed tofu-based one with tahini, salt, lemon and yeast flakes but there's a cashew-based one here). The main part of the bowl, however, is the beans. I don't normally make them very hot and spicy because tastes- and moods- in our house vary and the salsa provides optional heat. For a smoky recipe, see here. If you like the look of the beans in the pictures, here's the recipe:

Serves 4-5:

500g cooked red kidney beans

1 tab oil

1 can (400g) chopped tomatoes

450g diced mixed vegetables (try cabbage, sweet potatoes, green beans, courgettes, peppers, sweetcorn etc.)

2 tsps seasalt

1/2 tsp compound hing

a small pinch of chilli powder

2 tsps ground cumin

1 tab ground coriander

2 tsps dried oregano

2 tsps cacao/ cocoa powder

1 tab tomato puree

• Saute the veggies with the oil and salt until they are soft. While this is happening, add the hing, chilli, cumin and coriander.
• Add the tomatoes, oregano and cacao/ cocoa and gently simmer, stirring in the beans and tomato puree.
• Layer your bowls with quinoa, the beans, salad, guacamole, olives, vegan cheese and/ or cashew sour cream and salsa.