Burrito Bowl

Essentially this a big bowl of goodness – rice, quinoa and veggies, set off with plenty of fresh herbs. As always, swaps and variations are possible; I like to add peas and tofu to the mix.

Serves 4


  • 1 small leek
  • 1 large clove of garlic
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1/2 tsp smoked paprika
  • 1 cup quinoa, washed
  • 1 cup brown rice, washed
  • 1 tsp miso paste
  • 1 small can corn (160g)
  • 1/2 can black beans or kidney beans (200g)
  • 1 small red pepper, chopped
  • 1 avocado, diced
  • Handful of cherry tomatoes, quartered
  • Small bunch each of fresh coriander, mint and parsley, chopped
  • Squeeze of lime
  • A pinch of dried chilli flakes


  1. Add the leek, garlic, cumin, coriander and smoked paprika to a large pan and soften over a low heat for a few minutes, with a splash of olive oil or water
  2. Then add the rice, miso paste and 3 cups of water
  3. Increase the heat, and bring to the boil, then cover and simmer on low heat for about 5 minutes
  4. Then add the quinoa and simmer for another 20-25 minutes until the rice and quinoa mixture is cooked
  5. Next, add the corn, beans and pepper, and up to 1 cup of water to prevent to mixture becoming too dry
  6. Cook for another further 5 minutes, until all the water has absorbed
  7. Remove the pan from the heat and  add the chopped herbs, avocado and cherry tomatoes
  8. Finally, add a squeeze of lime and a pinch of dried chilli flakes and serve




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Burrito Bowl

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