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Veggie burrito bowl

 9 ratings

Prep Time:10 mins

Cooking Time:60 mins

Serves:2 Adults

Veggie burrito bowl

These burrito bowls are packed with flavour and nutrients. Add in or take out different vegetables to switch up your bowl.


  • 1 yellow pepper, deseeded and sliced
  • 1 courgette, cut into halves
  • 1 red onion, peeled and sliced
  • 2 teaspoons smoked paprika
  • 2 teaspoons olive oil
  • 100g/ 3 ½ oz. brown rice, rinsed
  • 8 cherry tomatoes, roughly diced
  • 1 spring onion, diced
  • ½ lime, juiced
  • 2 tablespoons low-fat natural yoghurt
  • 400g/ 14 oz. canned black beans, drained
  • 1 tablespoon tomato paste
  • 100ml/ 3 ½ oz. boiled water
  • 1 teaspoon cumin
  • 8 leaves of iceberg lettuce
  • Black pepper


  1. Preheat the oven to 220°C/ 425°F / Gas mark 7
  2. Add the prepared vegetables to a baking tray with the smoked paprika and 1 teaspoon olive oil and mix. Bake in the oven for 20-25 minutes
  3. Meanwhile add the rice to a pot with cold water and bring to the boil. Once boiling, reduce the heat to medium and cook as per packet instructions
  4. For the tomato salsa, combine the cherry tomatoes, spring onion and remaining olive oil in a bowl
  5. For the lime yoghurt, add the juice from half the lime into a bowl. Add in the yoghurt and combine
  6. Heat a non-stick pan over a medium heat. Add the tomato paste, cumin and drained black beans and stir for 1 minute. Add the water and cook for 5 minutes or until the sauce has thickened
  7. Remove the beans from the heat and gently crush the beans with a masher and season with black pepper
  8. Serve the cooked brown rice with the beans, cherry tomato salsa and paprika vegetables. Top with some lime yoghurt

What you will need

  • Baking tray
  • Chopping board
  • Chopping knife
  • Cutlery
  • Masher
  • Measuring jug(for liquids)
  • Mixing bowl
  • Saucepan

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