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Chicken burrito bowls

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5 from 2 reviews

  • Total Time: 1 hour and 10 minutes
  • Yield: 4 1x


Enjoy all the best bits of a burrito in these chicken burrito bowls. Juicy chicken, smashed black beans, roasted cauliflower, creamy avocado and crisp corn straight from the cob.


  • 400 gram tin of black beans, drained and rinsed
  • 120 grams brown rice
  • 2 tablespoons olive oil
  • 400 grams cauliflower, cut into florets 
  • 200 grams cherry tomatoes, halved
  • 1 red onion, diced
  • 2 limes, juiced
  • A handful of coriander
  • 1 large avocado, cubed
  • 2 corn on the cob
  • 2 chicken breasts (approx 400 grams), diced into small pieces
  • 150 grams sour cream
  • Hot sauce (optional)

Burrito seasoning

  • 1 ½ tablespoons cumin
  • 1 ½ tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion granules
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Burrito seasoning: mix together all of the seasoning ingredients. 
  2. Rice: cook the rice according to package instructions. 
  3. Beans: pop the beans into a small saucepan along with 400 ml of water. Bring to the boil and allow to simmer for 30-40 minutes adding more water if necessary. Once the beans are soft enough to mash, make sure there is a little bit of water left in the saucepan and add ⅓ of the burrito seasoning  and mash thoroughly. You can always add a teaspoon of hot water at a time when mashing if they seem a little dry. 
  4. Cauliflower: preheat your oven to 200C / 180C fan. In a large bowl, add the cauliflower florets, 1 tablespoon of olive oil and ⅓ of the burrito seasoning. Mix together and spread across a baking tray. Pop in the oven for 30-40 minutes until cooked through and crisp on the edges. 
  5. Pico de gallo: add the tomatoes, red onion, chopped coriander, juice of 1 lime and a good grind of salt to a small bowl. Mix well and set aside. 
  6. Guacamole: in a small bowl, mash the avocado along with the juice of 1 lime, 2 teaspoons of sour cream and plenty of salt and pepper.  
  7. Corn: cut the kernels off by running a sharp knife down the cob. 
  8. Chicken: add the chicken to a large bowl along with 1 tablespoon of olive oil and ⅓ of the burrito seasoning. Mix well and add to a large preheated frying pan. Cook for 5-10 minutes until brown and cooked through. 
  9. Assemble: divide all of the elements across 4 large bowls and top with a dollop of sour cream and hot sauce if you fancy it. 
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Cuisine: Mexican


  • Serving Size: 1 portion
  • Calories: 637
  • Sugar: 13.8g
  • Sodium: 556.2mg
  • Fat: 26.6g
  • Carbohydrates: 57.4g
  • Fiber: 10.8g
  • Protein: 35.8g