Edible Burrito Bowl

INGREDIENTS

ungrouped

• Roughly 400 g leftover Ragu or Stew
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika
• squeeze lime

For the edible bowls

• 4 gluten free wraps

For roasted vegetables

• 1/2 butternut squash

For the salsa

• 1 tin sweetcorn
• 2 spring onions chopped
• juice of 1 lime

To serve

• rice or any grain
• 4 tbsp soya yoghurt
• 1 bunch coriander
• 2 grated carrots
• 1 red chilli sliced
• 1 lime cut into wedges
• sunflower seeds toasted