Burrito salad bowl

Mexican made healthy.

  • 30 mins preparation
  • Serves 4
  • Print
All the flavour of a burrito but lower in carbs with this fresh and vibrant vegetarian burrito bowl.
Looking for more Mexican dinner recipes?


  • 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


  • 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.

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