Fully-loaded Mexican Burrito Bowl (vegan and gluten-free)

Not sure about you, but I have always found there is something wonderful about seeing a perfectly laid out bowl of food, and that’s what I tried to do with this “naked” burrito dish. Don’t get me wrong, I love the traditional burrito wrapped up in paper/foil that you unwrap as you bite down into it, but I struggle to find that perfect gluten free tortilla, so opted for this. This bowl is so bright and colourful and packed with beans and vegetables you have filled up on super healthy food without even realising!

There are no right or wrong ways to set up your bowl so have fun, let that creative side of you break free! Only part of the dish which is completely hidden is the wholegrain rice placed at the bottom of the bowl. Want some more spice, then place freshly chopped chilli on top!

Mexican Black Beans


  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • 2 x tins black beans
  • 1 green chilli, chopped
  • 1 tbsp cumin powder
  • 1 /2 tsp chilli powder
  • 1/2 lime, juice
  • handful of chopped coriander, and extra for the top
  • salt and pepper to taste
  • 250g pack of brown rice


  1. Heat the olive oil in a pan, and add the onion and garlic. Cook for 4 minutes.
  2. Add the black beans – using 1 tin with liquid, and the other drained*, green chillies, cumin and chilli powder. Stir all ingredients together and let simmer for 10 minutes.
  3. Mix in the lime juice and chopped coriander, taste and add salt or pepper if needed.

* Note: If you preferred a black beans with more liquid, then use liquid from both boxes/tins of black beans.

Sauted Sweet Peppers


  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 2 sweet peppers, sliced (your colour of choice)
  • 1 tbsp paprika
  • salt and pepper to taste


  1. Heat the olive oil in the pan, add onion and sweet peppers and cook for 5 minutes on medium heat.
  2. Add in the paprika and mix ensuring the paprika has evenly coated the vegetables.
  3. Cover and lower the heat, allowing to sweet peppers to sweat for as long as possible. 15-20 minutes would be good, or even longer.

We added a chunky guacamole, and a tomato/sweet corn salsa – just a mixture of chopped tomato, some sweet corn, salt and pepper.

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