Name: Burrito salad bowl
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram cab black beans, drained, rinsed; 2 green onions (scallions), chopped finely; 2 tablespoons lime juice; 2 baby cos lettuce hearts, quartered; 200 grams shredded red cabbage; 4 baby radishes (120g), trimmed, sliced thinly; 1 tablespoon extra virgin olive oil; 250 gram packet microwave brown rice; 1 cup (280g) greek yoghurt; 2 teaspoons chipotle chilli sauce; 250 grams mini roma tomatoes, halved; 1 medium avocado (250g), sliced; ½ cup coriander sprigs; lime wedges, to serve; Spiced pepitas; ½ cup (100g) pepitas (pumpkin seed kernels); 1 tablespoon extra virgin olive oil; 1 tablespoon pure maple syrup; ½ teaspoon cayenne pepper

All the flavour of a burrito but lower in carbs with this fresh and vibrant vegetarian burrito bowl.

Looking for more Mexican dinner recipes?

Ingredients

400 gram cab black beans, drained, rinsed

2 green onions (scallions), chopped finely

2 tablespoons lime juice

2 baby cos lettuce hearts, quartered

200 grams shredded red cabbage

4 baby radishes (120g), trimmed, sliced thinly

1 tablespoon extra virgin olive oil

250 gram packet microwave brown rice

1 cup (280g) greek yoghurt

2 teaspoons chipotle chilli sauce

250 grams mini roma tomatoes, halved

1 medium avocado (250g), sliced

½ cup coriander sprigs

lime wedges, to serve

Spiced pepitas

½ cup (100g) pepitas (pumpkin seed kernels)

1 tablespoon extra virgin olive oil

1 tablespoon pure maple syrup

½ teaspoon cayenne pepper

Method

1.Combine beans, green onion and juice in a small bowl;season to taste.

2.Place lettuce, cabbage, radish and oil in a large bowl; toss gently to combine.

3.Heat rice in microwave according to packet directions.

4.Make spiced pepitas.

5.Combine yoghurt and chilli sauce in a small bowl.

6.Divide rice, bean mixture and cabbage salad among four bowls. Top with tomatoes, avocado, spiced pepitas and coriander. Serve with yoghurt dressing and lime wedges.

Spiced pepitas

7.Stir ingredients in a frying pan over high heatuntil pepitas pop and are golden. Cool.

You can use rice malt syrup instead of the maple syrup.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Spiced pepitas

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