Rainbow burrito bowl

Rainbow burrito bowl

A perfect summer vegetarian lunch!

 PREP TIME 20 minutes | COOK TIME 30 minutes | SERVES 4 | VEGETARIAN

INGREDIENTS

• 175 g sweet mini bell peppers
• 250 g cherry truss tomatoes
• 2 tbsp olive oil
• 1 trimmed corn cob
• 1 tin (400 g) kidney beans, drained, rinsed
• 2 spring onions, finely chopped 
• 2 tbsp lime juice
• 1 cup brown rice
• 1 cup double thick yoghurt
• 2 tsp chipotle chilli sauce, or to taste
• 1 tsp smoked paprika
• 4 baby cos lettuce hearts, quartered
• 2 large avocados, halved
• 4 baby radishes, trimmed, thinly sliced
• coriander sprigs and lime wedges, to serve

METHOD

BRUSH capsicums and tomatoes with half the oil; season with salt and pepper. Cook on a heated oiled grill plate (or pan) over medium-high heat, turning occasionally, for 5 minutes or until tender and grill marks appear.

COOK corn cob in a pot of boiling water for 5 minutes or until kernels are cooked; cool. 

WHEN cool enough to handle, cut kernels from cob.

COMBINE corn, beans, spring onion, juice and remaining oil in a bowl; season to taste. 

COOK rice according to packet directions.

FOR the yoghurt dressing, combine yoghurt, chilli sauce and paprika in a small bowl.

DIVIDE the rice, bean mixture and lettuce among bowls. Top with capsicums, tomatoes, avocado, radish and coriander. Serve with yoghurt dressing and lime wedges.

FOOD TEAM TIP: This burrito bowl is a perfect vegetarian meal. If you’re looking to add more to bulk it up, try adding some roasted pumpkin, beef mince or even feta cheese, depending on your food preferences. 

Print Recipe

Rainbow burrito bowl

Serves: 4

Prep Time: 20 minutes – Cooking Time: 30 minutes

Ingredients

• 175 g sweet mini bell peppers
• 250 g cherry truss tomatoes
• 2 tbsp olive oil
• 1 trimmed corn cob
• 1 tin (400 g) kidney beans, drained, rinsed
• 2 spring onions, finely chopped 
• 2 tbsp lime juice
• 1 cup brown rice
• 1 cup double thick yoghurt
• 2 tsp chipotle chilli sauce, or to taste
• 1 tsp smoked paprika
• 4 baby cos lettuce hearts, quartered
• 2 large avocados, halved
• 4 baby radishes, trimmed, thinly sliced
• coriander sprigs and lime wedges, to serve

Instructions

1

Brush capsicums and tomatoes with half the oil; season with salt and pepper. Cook on a heated oiled grill plate (or pan) over medium-high heat, turning occasionally, for 5 minutes or until tender and grill marks appear.

2

Cook corn cob in a pot of boiling water for 5 minutes or until kernels are cooked; cool. 

3

When cool enough to handle, cut kernels from cob.

4

Combine corn, beans, spring onion, juice and remaining oil in a bowl; season to taste. 

5

Cook rice according to packet directions.

6

For the yoghurt dressing, combine yoghurt, chilli sauce and paprika in a small bowl.

7

Divide the rice, bean mixture and lettuce among bowls. Top with capsicums, tomatoes, avocado, radish and coriander. Serve with yoghurt dressing and lime wedges.

Made this rainbow burrito bowl? Tag us @foodandhomesa #cookingwithFH on Instagram

ALSO SEE: Roast chicken burrito bowls

Roast chicken burrito bowls

Feature image: Aremedia

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.