Burrito bowl recipe

You really can’t go wrong with a burrito, and this burrito bowl is a great meal prep dish or one to make in bulk. You can change it to suit your tastes by using minced beef, turkey or even cooked lentils. I usually have this with cauliflower rice, but you could use cooked brown rice too.

Joanne Murphy

SERVES 4

2 tbsp olive oil
1 small onion, peeled and finely diced
2 fresh red chillies, deseeded and thinly sliced or finely chopped
2 garlic cloves, peeled and finely chopped
500g lean beef or turkey mince
1 red pepper, cut into cubes
½ yellow pepper, cut into cubes
½ green pepper, cut into cubes
1 tbsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
salt and freshly ground black pepper
1 x 400g tin of black beans, drained and rinsed
1 x 200g tin of sweetcorn
2 small heads of cauliflower, riced
2 tbsp tomato purée
1 tbsp honey (optional)

TO SERVE:
1 ripe avocado, peeled, stoned and sliced
lime wedges
Greek yogurt
fresh coriander leaves

1. Heat the oil in a large frying pan set over a high heat. Once the oil starts sizzling, toss in the onion and cook for 2 minutes, stirring, until browned and softened. Add most of the chillies (keep some back for garnish) and the garlic and cook for 1 minute more, just until the garlic is fragrant. Add the mince or lentils and cook for 5 to 6 minutes, until the meat is browned and almost cooked through. Use a wooden spoon to break up the mince as it cooks.
2. Add the peppers, spices and some salt and pepper, give it a good stir and continue to cook on a high heat for 3 to 4 minutes, stirring now and again to ensure everything cooks evenly. The peppers should still have a little crunch, which is why they’re not added sooner.
3, Now stir in the black beans, sweetcorn, cauliflower rice, tomato purée and honey (if using – it adds a nice bit of sweetness with the spice) and cook for 2 to 3 minutes, until the beans, corn and cauli rice are warmed through. Or you could keep the cauli rice separate and use it as a base in the bottom of the bowl, then pile the rest of the ingredients on top.
4. Divide between four bowls and serve with some avocado slices and lime wedges on the side and a dollop of Greek yogurt on top, then scatter over a few of the reserved chillies and some fresh coriander leaves. This is also an awesome lunchbox for the next day.


Recipe from Half Hour Hero: Real Food, Real Fast by Roz Purcell, £20, Penguin