Spiced Aubergine and Black Bean Burrito Bowl with Chipotle Dressing

Ingredients

• 2 aubergines
• 400 g tinned black beans
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp chipotle paste
• 2 lime
• 300 g basmati rice
• 20 g fresh coriander
• 1 red onion
• 3 tbsp olive oil

Method

1. 1

   Preheat the oven to 210°C. Cut the aubergines into 2cm cubes, toss with olive oil, smoked paprika, cumin and salt, and spread on a baking tray. Roast for 30 minutes until golden and soft.

2. 2

   While the aubergine roasts, cook the basmati rice. Stir in lime juice and chopped coriander once cooked.

3. 3

   Finely slice the red onion and soak in the juice of one lime with a pinch of salt for 10 minutes to quick-pickle.

4. 4

   Make the chipotle dressing by whisking together chipotle paste, the remaining lime juice, a tablespoon of olive oil and a splash of water until smooth.

5. 5

   Drain and rinse the black beans and warm in a pan. Assemble the bowls with coriander rice, black beans and roasted aubergine, drizzle over the chipotle dressing and top with pickled red onion.