Recipe

Burrito salad bowl

Mexican made healthy.

Mar 28, 2022 1:00pm
  • 30 mins preparation
  • Serves 4
    • Print
    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?

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.

Notes

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

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food