burrito bowl


Serves 2


Burrito mix

1 420g can of kidney or blackbeans, drained and rinsed

1 small red onion

1 large clove of garlic

1 tablespoon smoked paprika

1 tablespoon ground cumin 

1 tablespoon ground coriander

1/2 cup canned diced tomatoes 

a dash of coconut oil 

1 red capsicum 

1/2- 1 tablespoon dried chilli flakes


1/2 large tomato, diced

1 small can corn, drained and rinsed

2 shallots, sliced


1/2 small avocado

1 tablespoon plain greek yoghurt

1 teaspoon lemon juice

salt to taste


1 large carrot, peeled and grated

1/2 cup cooked quinoa 

1/2 fresh chilli *optional

Sour Cream or Labne

1/4 C grated cheese *optional


Burrito Mix:
Dice onion and garlic. Slice capsicum into long thin strips.  Place coconut oil in a pan and bring to a medium heat. Add onion and capsicum and cook for 2 minutes. Add garlic, paprika, cumin and coriander and cook for a further minute until spices are fragrant. Add diced tomatoes and beans and mix to cover all ingredients in sauce.
Bring mixture to a boil and then turn down to a low heat and let simmer for 10-15 minutes. 

Mix diced fresh tomato, corn and shallots in a bowl.

Mash avocado in a small bowl with a fork. Add yoghurt, lemon juice, and salt and pepper to taste.  Mix until creamy. and all yoghurt is mixed through.

Divide cooked quinoa, carrot and salsa between 2 bowls. Top each bowl with 1/4 C Burrito mixture, guacamole, labne and cheese.