Burrito Bowls

We love Mexican food and am trying my hand at making burrito bowls. I have to admit the name throws me a little because burrito’s are wraps filled with Mexican foodie goodness and using a bowl instead in my mind means the burrito is left at the back door but let’s go with it.

I provided my family with a base bowl of white rice and then served up a selection of toppings for them to choose and build their bowl as they wished. I served this on Meat-free Monday so have vegetarian options but you can serve this with any Mexican meat/fish dish you like, very similar to the Hawaiian Poke bowls.


Serves 4

  • 1 cup White rice
  • 2 cups Water
  • Sea Salt
  • 2 Limes
  • Fresh cilantro
  • 425g Black beans
  • Garlic powder
  • Ground cumin
  • Chilli powder
  • Grade seed oil
  • 1 x Green bell pepper
  • 1 x Red onion
  • 150g Sweetcorn
  • 50g Tomatoes – chopped
  • 1 Jalapeño
  • 1 Ripe avocado


  1. Cook your rice as per the instructions on the packet.
  2. While the rice is cooking put the black beans into a small pan over a medium heat and bring to a simmer. Add the garlic powder, cumin and chilli powder and stir. Reduce the heat to low to keep warm until serving.
  3. Next prepare the peppers and onions. Heat a large skillet over a medium heat, once hot add the grape seed oil, bell pepper, onion, salt and pepper. Sauté for 3-4 minutes, stirring frequently or until tender and slightly browned, set aside .
  4. To make the corn salsa add the sweetcorn, the chopped tomatoes, the chopped jalapeño, 1/2 a red onion chopped, the juice from 1/2 a lime and 1 tablespoon of cilantro and a pinch of sea salt and black pepper then stir together and set aside.
  5. Next we will prepare some guacamole. De-stone the avocado and scoop out the flesh into a bowl and add the juice of 1/2 a lime and some salt and pepper and 1 tablespoon of chopped cilantro. Using a fork mash the ingredients together.
  6. Once the rice has finished cooking remove from the heat and add the salt, juice from 1/2 a lime and 2 tablespoons of cilantro and combine.
  7. To serve, scoop the rice into the swerving bowl and top with beans, peppers and onions, corn salsa, guacamole and any of your favourite Mexican dishes. I also make sure I have some chipotle sauce close to hand and tortilla chips on the side.

Published by Amanda Dews

Hello I'm Amanda. I am originally from Yorkshire in the UK but currently live in the Netherlands. I love to cook and bake and spend my time reviewing recipes and planning meals for my family.

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