spicy bean burrito bowls w/ crispy potatoes

Serves 4



  • 1 red onion diced
  • 2 tomatoes diced
  • 2 cloves garlic crushed
  • 2 tsp chilli powder
  • 1 tsp cumin
  • 2 tbsp tomato paste
  • 2 tins mixed beans, black beans or kidney beans (any will work)


  • 2 large ripe avocados
  • ½ red onion finely diced
  • 1 lemon, the juice of
  • 1 garlic clove, crushed
  • a handful of chopped coriander


  • 3 cups cooked brown basmati rice and quinoa (combined) or just rice if you prefer
  • 2 cups chopped cos lettuce or any greens you like
  • 250g cherry tomatoes, halved
  • 4-5 potatoes, chopped into bite sized cubes
  • limes, olive oil and salt and pepper to serve


  1. Pre heat the oven to 180 degrees fan forced and line a baking tray. Place the chopped potatoes on the baking tray, drizzle with olive oil, season with salt and pepper and place in the oven to cook for around 15-20 minutes or until golden on the edges.
  2. Cook the rice and quinoa mixture (if you are choosing this option, I use brown basmati rice as it cooks evenly in a rice cooker with quinoa, use 1 cup of rice and ½ a cup of quinoa, this will give you roughly 3 cups cooked rice and quinoa) or you can do just rice if you prefer in a rice cooker or on the stove.
  3. Prepare the bean mix, heat a saucepan over high heat with a few tbsp olive oil, add the onion, garlic and spices to the pan, cook until the onions are soft and fragrant. Add in the tomatoes, tomatoes paste and beans and gently combine the ingredients, reduce the heat to low and let cook for a further 10 minutes.
  4. Prepare the guacamole in a bowl, mush up the avocado and add in the onion, garlic, coriander, lime or lemon juice, salt and pepper. Place in the fridge or set aside for now.
  5. Assemble the bowls, I like to start with rice on the bottom and build up from there, drizzle with olive oil and a fresh squeeze of lime (and sour cream if you feel like a little extra deliciousness).



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