Recipe from Lily Moore
0 (0)
Cook time: 40 min
Servings 4
Updated 15.12.2022
Nutritious and ready in just 30 minutes, this veggie burrito bowl is perfect for a quick weekday breakfast. You can also prepare individual ingredients in large batches, store them in an airtight container in the refrigerator, and re-cook the dish over the course of a week.


  • Brown rice
    10,6 oz
  • Mexican salsa
    7 oz
  • Red pepper
    2 piece
  • Red beans
    1 can
  • Mexican spice mix
    1 tsp
  • Salt
    to taste
  • Avocado
    1 piece
  • Pepper
    to taste
  • Olive oil
    1 tbsp
  • Red onion, coarsely chopped
    1 piece
  • Lemon juice
    1 tbsp
  • Small chili flakes
    to taste
  • Sweet corn kernels
    1 can
  • Cherry tomatoes
    7 oz
  • Lime
    1 piece
  • Roasted sesame seeds
    1 tbsp
  • Coriander
    4 springs

Nutrition facts per serving

  • Calories

    632 kcal

  • Protein

    26 g

  • Fat

    14 g

  • Carbohydrates

    95 g


  • Cook the rice in boiling salted water until soft, then strain it.

  • Heat the beans (with juice) in a pan, season to taste, fry for about 2 minutes, stirring occasionally. Remove beans, then put them aside.

  • Rinse the corn kernels and dry them. Fry the corn in the same pan for about 2 minutes, season. Take out the corn, set it aside.

  • Cut the pepper into strips. Heat oil in the same skillet. Add pepper, fry for about 5 minutes, season. Remove the pepper and set aside.

  • Coarsely chop the onion. Put it in a small pot of water and bring to a boil. Add lemon juice, sauté the onion for about 2 minutes, set aside.

  • Divide rice among plates. Top with beans, corn, pepper, onion, avocado (cut into strips) and cherry tomatoes (cut in half). Squeeze lime wedges over avocado and add seasoning. Decorate the plates with sesame seeds and coriander, serve with Mexican salsa.


  • Tortilla Chips will go perfectly with this dish.

Bon Appetit!

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