For “gluten-free day” this year, Michael and I both got a burrito bowl from Bar Burrito for £1, normally costing around £7. I would never pay £7 for that burrito bowl. Or an extra 95p for a tablespoon of bland guacamole. I can make my own. And it’s much tastier, more filling, I know exactly what’s going into it, and it would never cost me £7 to make!!
Gluten-free diets can be heavy on the rice, so I’m shaking things up by substituting the grain for my crispy potatoes. Michael and I can’t get enough of them. With my chunky guacamole, zesty salsa, a portion of Mexican-spiced black beans, peppers and onions, and uber spicy tinga sauce, this is the ULTIMATE BURRITO BOWL.
You’ll need to follow my tinga sauce recipe for this bowl. The protein source in this bowl is the black beans, but if you fancy adding in meat, then go ahead. You won’t need all of the tinga sauce here, so it’s great for portioning off, freezing, and microwaving whenever you fancy it.
Might I also add that this bowl gives you 80% of your recommended daily fibre intake?
I urge you to make this bowl and join the burrito bowl snob club, holding your head high as you walk past Mexican fast-food joints and their pitiful “naked burrito bowl” offerings…
- 1x chunky guacamole recipe
- ⅕ of tinga sauce recipe
- 1x zesty tomato salsa recipe
- 1x crispy potato recipe
- 1 tablespoon of cooking oil
- 1 medium onion, sliced
- 2 bell peppers, thinly sliced
- 2 cloves of garlic, minced
- ½ tbsp cumin
- ½ tbsp smoked paprika
- ½ tsp turmeric
- 1x 400g tin of black beans, drained
- 1x 340g sweetcorn, drained
- Optional: Cholula hot sauce and lime wedge
- This recipe has many elements, so I suggest preparing your guacamole and salsa in advance. Get your crispy potatoes in the oven and cook your sauce. If you are cooking chicken in your tinga sauce, then give yourself the allotted time specified in the chicken tinga recipe and start prepping this earlier.
- Whilst your sauce is simmering, heat up oil in a separate pan on medium heat. Fry off the onions and peppers for around 10 minutes.
- Add the garlic and cook for another 2 minutes. Add your spices and cook for another 1 minute.
- Toss in the black beans and sweetcorn. Loosen the mixture with a little water (perhaps reserved from the sweetcorn) and cook until heated through.
- Assemble your bowl, dolloping tinga sauce on top, garnishing with a lime wedge if you desire.