Burrito Bowls

As the weather warms up we often look for simple meals to prepare that don’t heat up the kitchen and are fresh and delicious. Burrito bowls are one of my favourite go to meals. I love that I can whip it up in no time (yay for more time out in the garden!) and fussy family members can pick and choose what they put in their bowl. I usually lay it out buffet style on the dining table and everyone helps themselves. If you have very young children, this is an excellent way to teach them to serve themselves and choose what they want to eat and can reduce fear of trying new foods.

Serves 4


  • 1 Cup basmati rice
  • 1 tsp vegetable stock powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1 400g tin black beans, kidney beans or chickpeas
  • 1 punnet cherry tomatoes (quartered)
  • 1 medium tin corn (drained)
  • 2 cups lettuce (shredded)
  • 3 spring onions (sliced)
  • 1 cup tasty cheese (grated)
  • 1 avocado, diced
  • Sour cream , freshly ground black pepper, lemon and coriander to serve


  1. Cook basmati rice as per packet directions, adding stock powder, cumin, oregano and paprika in with the water before starting to cook.
  2. Divide rice and remaining ingredients into 4 bowls. Or place in seperate bowls on the table for people to serve themselves.
  3. Top with sour cream, freshly ground pepper, a slice of lemon and coriander.


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