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Veggie Burrito Bowls

Everyone knows Gill is our resident food expert and stylist and she loves nothing more than getting to grips with a complex recipe and whole host of tasty ingredients.  Our ‘Try Something New’ challenge to her for 2018 and our latest Food and drink magazine, (read it here >>>)  was to be a double-pronged test of her culinary creative juices!

We wanted veggie only dishes that even the most committed carnivore would enjoy… and we wanted to be able to create them for lunch in our Small City office kitchen.  Meaning all she had to cook with was a microwave and a chopping board.   She smashed it with these tasty Burrito Bowls and super healthy Raw Winter Salad. Obvs.  The woman is a total pro!

Preparation Time:
10 minutes
Cooking Time:
2 minutes
Serves: 2


  • 1x 250g packet Tilda Mexican Bean and Chilli Steamed Basmati Rice
  • 100g tinned black beans
  • 1 tomato, diced
  • 2 tablespoons soured cream
  • 2 tablespoons shredded cheddar cheese
  • 1/2 avocado, diced
  • 1/2 lime


    1.  In a microwave safe bowl, combine the rice and black beans and microwave on high for 2 minutes.  Take out the microwave and fold in the cheese.
    2.  Portion the rice mix into two bowls and top with the diced tomato and avocado. Squeeze over the lime and top with the soured cream.  
    3.  Make this even better by serving with homemade tortilla chips and guacamole (see our recipe for this here