Burrito salad bowl

Mexican Burrito salad bowl

ARIBA! Try this healthy Mexican inspired burrito salad bowl. Perfect for your next work lunch.

PREP TIME 15 min | COOK TIME 5 min | SERVES 4

INGREDIENTS

• 400 g can black beans, drained and rinsed
• 2 spring onions, finely chopped
• 2 tbsp lime juice
• 2 baby cos lettuce hearts, quartered
• 200 g red cabbage, shredded
• 4 radishes, trimmed and thinly sliced
• 1 tbsp olive oil
• 1 cup full cream yoghurt
• 2 tsp chilli sauce 
• 3 cups cooked brown rice 
• 150 g mini roma tomatoes, halved
• 1 avocado, sliced
• Handful fresh coriander

SPICED PUMPKIN SEEDS 

• ½ cup pumpkin seeds
• 1 tbsp oil
• 1 tbsp honey
• ½ tsp cayenne pepper

TO SERVE 

• Lime wedges, to serve

METHOD

COMBINE beans, spring onions and lime juice in a small bowl and season to taste.

TOSS together lettuce, cabbage, radish and oil in a large bowl.

IN A BOWL, mix together yoghurt and chilli sauce until smooth. 

SPICED PUMPKIN SEEDS 

STIR ingredients in a frying pan over high heat until the pumpkin seeds pop and are golden. Set aside to cool.

TO ASSEMBLE

DIVIDE rice, bean mixture and cabbage salad among 4 bowls. Top with tomatoes, avocado, spiced pepitas and coriander. Serve with yoghurt dressing and lime wedges.

FOOD TEAM TIP: Stuff this bowl into a toasted pita for an easy work lunch.

Print Recipe

Burrito salad bowl

Serves: 4

Prep Time: 15 minutes – Cooking Time: 5 minutes – Total Time: 20 minutes

Ingredients

• 400 g can black beans, drained and rinsed
• 2 spring onions, finely chopped
• 2 tbsp lime juice
• 2 baby cos lettuce hearts, quartered
• 200 g red cabbage, shredded
• 4 radishes, trimmed and thinly sliced
• 1 tbsp olive oil
• 1 cup full cream yoghurt
• 2 tsp chilli sauce 
• 3 cups cooked brown rice 
• 150 g mini roma tomatoes, halved
• 1 avocado, sliced
• Handful fresh coriander
• Spiced pumpkin seeds
• ½ cup pumpkin seeds
• 1 tbsp oil
• 1 tbsp honey
• ½ tsp cayenne pepper
• To serve
• Lime wedges, to serve

Instructions

1

Combine beans, spring onions and lime juice in a small bowl and season to taste.

2

Toss together lettuce, cabbage, radish and oil in a large bowl.

3

In a bowl, mix together yoghurt and chilli sauce until smooth. 

For the spiced pumpkin seeds

4

Stir ingredients in a frying pan over high heat until the pumpkin seeds pop and are golden. Set aside to cool.

To assemble

5

Divide rice, bean mixture and cabbage salad among 4 bowls. Top with tomatoes, avocado, spiced pepitas and coriander. Serve with yoghurt dressing and lime wedges.

Made this Mexican Burrito salad bowl ? Tag us @foodandhomesa #cookingwithFH on Instagram!

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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.