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Burrito Bowls with Pickled Onion & Rice Recipe

This recipe is rated 5.0 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Easy peasy

Comfort food

Entertaining

Lazy dinners

Main meals
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burrito bowl
burrito bowl

You can chuck all this in tortilla wrap and turn it into a burrito — but there’s something nice about using a fork (or corn chip) to perfectly balance each bite with fluffy rice, spicy bean mixture, creamy avo, and a pickled onion.

You will need

Serves 4

Pickled onions

  • 2 red onions
  • 1/2 cup water
  • 1/3 cup white vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon chilli flakes, optional

Chilli bean mix

  • 2 tablespoons olive oil
  • 1 red onion, peeled, ends trimmed and finely diced
  • 1 small green capsicum, cored and finely diced
  • 1/2 teaspoon salt
  • 1 medium zucchini, ends trimmed and diced
  • 4 cloves garlic, peel and crushed well
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1 cup vegan liquid stock or water
  • 2 cans kidney beans, drained and rinsed

For the rice

  • 1 1/2 cups rice
  • Juice of 1 lime
  • 1 bunch coriander

To serve

  • Corn chips
  • Avocado
  • Rocket or greens of choice

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Directions

20 mins to prep

30 mins to cook

  1. Step 1

    For the pickled onions: peel onions and very finely slice into thin circles or half circles. Place the sliced onion into a 500ml heatproof jar. Next, add the remaining ingredients to a saucepan and bring to a gentle boil. Immediately turn off the heat and pour into the onion jar. Use a spoon to push down the onions and fully submerge. Set aside for 30 minutes.*

  2. Step 2

    For the chilli bean mix: heat a deep frypan over medium heat then add oil and heat for 30 seconds. Reduce heat to low and add onion, capsicum and salt. Gently sauté for 5–10 minutes or until the onion is soft and translucent. Add zucchini and cook a further 3–5 minutes, stirring occasionally.

  3. Step 3

    Next add garlic, tomato paste and spices. Sauté for 2 minutes or until fragrant and add the stock/water and beans. Bring to boil then reduce heat to low, simmering for 15 minutes or until thickened.

  4. Step 4

    Meanwhile rinse rice well and cook as per packet instructions (via a rice cooker or absorption method). Once cooked, remove from heat and set aside to cool. Rinse coriander well, then finely slice half, including the leaves and stems (but not the roots). Once rice has cooled stir through lime juice and chopped coriander.

  5. Step 5

    To serve, spoon prepared rice and beans into a bowl. Top with avocado, pickled onions, corn chips, fresh greens and the remaining coriander.

Hot tip!

*If after 30 minutes, the onions are not as soft as you like, then drain the liquid back into the saucepan, heat and again pour the hot liquid over the onions.

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