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Eating veggie » Recipes » Black Bean Chilli Burrito Bowl

Black Bean Chilli Burrito Bowl

Prep time 30 mins, cook time 5 mins

Serves 4

Dairy-Free, Vegan, Egg-Free, Gluten-Free, Wheat-Free, Nut-Free

burritos bowl

This colourful Buddha bowl essentially takes the best elements of a chilli burrito and turns them into a fantastic salad. This simple mix of vegetables is then spiced up with a hot Sriracha sauce. Despite their simplicity, Buddha bowls pack a lot of goodness and offer a great way to get a variety of vegetables into your diet.


for the ‘raw’ chilli

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 2 tsp rapeseed oil
  • ½ lime juice and zest
  • 1 medium red pepper diced
  • 1 medium red onion diced
  • 2 x 400g can black beans rinsed and drained
  • 4 large vine tomatoes chopped
  • 1 small bunch coriander chopped

for the burritos bowl

  • 1 tbsp rapeseed oil
  • ½ small lime juice and zest
  • 1 tsp siracha sauce
  • To taste black pepper

for the buddha bowl layers

  • 225g quinoa cooked as directed on the pack and chilled
  • 100g kale washed and roughly chopped
  • 325g sweetcorn rinsed and drained
  • 1 large carrot roughly grated
  • 1 small red onion sliced


  1. To make the chilli: Prepare the chilli, place the spices, rapeseed oil, lime juice and zest into a small bowl. Whisk together with a fork until combined.
  2. In a large mixing bowl, toss together the red pepper, diced onion, black beans, tomatoes and half of the coriander. Gently stir through the dressing.
  3. To make the burrito bowl dressing: Place all of the ingredients into a small bowl and whisk until combined. Season with black pepper.
  4. To serve: Divide the quinoa between big shallow bowls and top spoonfuls of chilli, kale, sweetcorn, carrots and red onion, placed side by side. Serve with a drizzle of dressing and sprinkle over the remaining coriander.

Nutrition per serving

551 kcal
















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