photo of a Mexican Burrito Bowl

Mexican Burrito Bowl


  • 2 chicken fillets
  • 1 tbsp SPAR taco mix
  • 200g white rice
  • 1 tsp turmeric, paprika, mixed herbs
  • 2 cloves garlic
  • 1 ripe avocado
  • 5-6 cherry tomatoes
  • 1 red onion
  • 1 tbsp oil
  • 1 lime
  • fresh coriander
  • 200g kidney beans (or bean variation)
  • chicken stock cube
  • handful of lettuce
  • 2 bell peppers
  • 30g Low Low cheese
  • 1 tbsp sour cream OR Greek yogurt


  1. Add the white rice to the pot with the stock cube dissolved in hot water and season with the turmeric, paprika and mixed herbs.
  2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is cooked and fluffy.
  3. In a separate skillet, heat a bit of oil over medium heat. Add the chopped chicken fillets to the skillet and sprinkle the SPAR taco mix over them. Cook the chicken until it is golden-brown and cooked through.
  4. Add the sliced bell pepper to the pan to sauté near the end.
  5. In a bowl, combine the cherry tomatoes, red onion and squeeze the lime juice over the mixture and toss to combine for a simple chunky salsa. Season well with salt and pepper.
  6. Slice or mash the avocado and prepare the kidney beans to be an addition to the bowls.
  7. In serving bowls, layer the cooked rice, chicken, mixed vegetables, and beans mixture.
  8. Sprinkle Low Low cheese over the top and add a dollop of sour cream or Greek yogurt on the side. Garnish the burrito bowls with fresh lettuce and chopped coriander.
photo of a Mexican Burrito Bowl