Burrito bowl

It's never been easier to your healthy eating goals!

  • 50 mins cooking
  • Serves 4
  • Print
All the flavour of a burrito but lower in carbs with added freshness. Choose between chicken, prawn or tofu for a healthy lunch or light dinner.
Looking for more healthy food bowls?


  • 2 2 chipotle chillies in adobo sauce (35g), chopped finely
  • 2 cloves garlic, crushed
  • ¼ cup (60ml) lemon juice
  • 1½ tablespoons red wine vinegar
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon honey
  • ½ cup (100g) white quinoa
  • 4 corn cobs (1kg), husks and silks removed
  • 250 grams cherry tomatoes, halved
  • 4 green onions, sliced
  • 2 medium avocados (500g), halved
  • 1 cup fresh coriander leaves
  • 2 chicken breast fillets (400g), halved lengthways
  • 24 uncooked medium king prawns (shrimp) (1.1kg), peeled,deveined, with tails intact
  • 500 grams firm tofu, drained, patted dry, cut into 1cm (½in) thick pieces


  • 1
    To make dressing, combine 1 teaspoon of the adobo sauce in a small bowl with 1 clove garlic, the lemon juice, vinegar and 2 tablespoons of the oil; set aside until required.
  • 2
    For the marinade, combine chipotle chillies, lemon rind, honey and remaining garlic and oil in a large bowl. Add your choice of protein; turn to coat in mixture. Season with salt and pepper.
  • 3
    Rinse quinoa in a sieve; drain. Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender and liquid is absorbed.
  • 4
    Cook corn on a heated grill plate (or barbecue), turning occasionally, over high heat for 12 minutes or until blackened and tender.
  • 5
    Reduce heat to low; cook chosen protein for 3 minutes on each side or until char marks appear and chicken or prawns are cooked through or tofu is golden.
  • 6
    Divide quinoa, corn, tomatoes, green onion, avocado, coriander and chosen protein among bowls; drizzle with dressing to serve.

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