- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- High in protein
- High in dietary fibre
- Over 4 serves veg or fruit
For a fresh and filling meal, you can't go wrong with a vibrant burrito bowl. This one is packed with corn kernels, pickled onion, tomatoes, avo, and more.
- Serves4
- Cook time25 minutes
- Prep time15 minutes, + 1 hour chilling time
Ingredients
- 1/4 cup (60ml) red wine vinegar
- 2 tbs white sugar
- 1 red onion, thinly sliced
- 2 corn cobs, husks and silks removed
- 500g Coles Australian No Added Hormones 3 Star Beef Mince
- 3 garlic cloves, crushed
- 1 bunch coriander, leaves picked, stems and roots finely chopped
- 300g jar Coles Mild Tomato Salsa
- 2 x 250g pkts Coles Microwave Brown Rice
- 1 red capsicum, seeded, finely chopped
- 400g can black beans, rinsed, drained
- 1 avocado, stoned, peeled, finely chopped
- 200g red Perino tomatoes, halved
- Sour cream, to serve
- Lime wedges, to serve
- Tortilla chips, to serve (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a boil. Remove from heat and stir in red onion. Transfer to a heatproof bowl. Place in the fridge for 1 hour to develop the flavours.
Step 2
Meanwhile, use a small sharp knife to run down the side of each corn cob to release the kernels. Heat a large frying pan over high heat. Add the corn and cook, stirring occasionally, for 2 mins or until lightly charred. Season. Transfer to a bowl and set aside.
Step 3
Lightly spray the same pan with olive oil spray. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 10 mins or until browned and any cooking liquid evaporates. Add the garlic and coriander stems and roots. Cook, stirring, for 2 mins or until aromatic. Add the salsa and stir to combine. Bring to a boil. Simmer for 5 mins or until heated through.
Step 4
Cook the rice following packet directions.
Step 5
Drain the onion mixture. Divide the rice, pickled onion, corn, beef mixture, capsicum, black beans, avocado and tomato among serving bowls. Serve with sour cream, coriander leaves, lime wedges and tortilla chips.
Recipe tip
COOK. STORE. SAVE.
Clever Storage: Store the hot fillings (meat, beans, rice, veggies) and cold toppings (sour cream, avocado, pickled onions) separately in the fridge. Reheat the fillings then finish with the toppings. Burrito bowl fillings can be frozen for up to 3 months. We do not recommend freezing the toppings; these should be prepared fresh for best enjoyment.
Beef burrito bowl recipe
Burrito bowls have it all: colour, nutrition and plenty of flavour. When you want a balanced meal that’s guaranteed to taste amazing, this is the recipe to follow. A single bowl boasts protein from marinated meat and black beans, fibre from colourful veggies and zesty tomato salsa, carbs from rice, and dairy from shredded cheese. And of course, guacamole and sour cream top it all off. This is a meal that’s super easy to make, and will leave you and your tastebuds totally satisfied.
How to make the best beef burrito bowl
Here are some tips for making your burrito bowl:
Grain: You may like to jazz up the rice by flavouring it with coriander and lime.
Salad: Add fresh lettuce, cabbage or kale for crunch – these leafy greens are quite sturdy, so won’t wilt when you mix up the burrito bowl.
Cooked or raw veggies: Grilled corn adds sweetness and a toasted aroma. You can grill or roast some veggies like cauliflower, tomatoes, zucchini and capsicum, or have them raw.
Protein: In the recipe for this burrito bowl, beef mince and black beans are the protein of choice. The mince needs to be cooked separately and flavoured on its own before being added to the burrito bowl. A lot of the flavour is carried by this cooked component. You can also replace beef mince with beef steak, chicken or pulled pork.
Salsa: Salsa adds tang, sweetness and mild spiciness to lift the flavours of the dish.
Condiments: Don’t forget to finish off the bowl with shredded cheese, a dollop each of guacamole and sour cream, and some fresh coriander.
How and when to enjoy beef burrito bowls
You can definitely assemble the bowls before serving them, but another way to enjoy them is by turning them into an interactive meal. Lay all the elements separately on the table so everyone can serve themselves. This makes burrito bowls the ideal meal to serve guests who have a range of dietary requirements.
Burrito bowls are a wholesome solution for busy days or as take-to-work meals. They’re also a popular choice for meal prepping as they can be refrigerated for up to 5 days. To get ahead for the week, prepare a bulk batch of mince, beans and rice, pickle your onions ahead (refrigerate in a sterilised airtight jar), and keep chopped veggies in the fridge. You can eat burrito bowls cold, but if you want to reheat them, store the protein and rice separately from the toppings (sour cream and avocado don’t microwave well).
Love this recipe?
Make these vibrant bowls for a colourful lunch or dinner, or as a fun meal when guests come over. For other salad rice bowl recipes, check out these ones for tuna and rice salad bowl, satay tofu and coconut rice salad bowl and quick chicken and ancient grains salad bowl.
FAQs
Burrito bowl
- Serves4
- Cook time25 minutes
- Prep time15 minutes, + 1 hour chilling time
Ingredients
- 1/4 cup (60ml) red wine vinegar
- 2 tbs white sugar
- 1 red onion, thinly sliced
- 2 corn cobs, husks and silks removed
- 500g Coles Australian No Added Hormones 3 Star Beef Mince
- 3 garlic cloves, crushed
- 1 bunch coriander, leaves picked, stems and roots finely chopped
- 300g jar Coles Mild Tomato Salsa
- 2 x 250g pkts Coles Microwave Brown Rice
- 1 red capsicum, seeded, finely chopped
- 400g can black beans, rinsed, drained
- 1 avocado, stoned, peeled, finely chopped
- 200g red Perino tomatoes, halved
- Sour cream, to serve
- Lime wedges, to serve
- Tortilla chips, to serve (optional)
Description
For a fresh and filling meal, you can't go wrong with a vibrant burrito bowl. This one is packed with corn kernels, pickled onion, tomatoes, avo, and more.
Method
Step 1
Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a boil. Remove from heat and stir in red onion. Transfer to a heatproof bowl. Place in the fridge for 1 hour to develop the flavours.
Step 2
Meanwhile, use a small sharp knife to run down the side of each corn cob to release the kernels. Heat a large frying pan over high heat. Add the corn and cook, stirring occasionally, for 2 mins or until lightly charred. Season. Transfer to a bowl and set aside.
Step 3
Lightly spray the same pan with olive oil spray. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 10 mins or until browned and any cooking liquid evaporates. Add the garlic and coriander stems and roots. Cook, stirring, for 2 mins or until aromatic. Add the salsa and stir to combine. Bring to a boil. Simmer for 5 mins or until heated through.
Step 4
Cook the rice following packet directions.
Step 5
Drain the onion mixture. Divide the rice, pickled onion, corn, beef mixture, capsicum, black beans, avocado and tomato among serving bowls. Serve with sour cream, coriander leaves, lime wedges and tortilla chips.