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Bookmark Recipe

Mark's Vegetable Burrito Bowl with Spicy Eggs

This vegetable burrito bowl is something different to try using ingredients you already have in the house!

4 people
40 min

Ingredients

    • 200g brown rice
    • 600ml water
    • 200g tinned black beans, drained and rinsed
    • 200g leftover vegetables - carrots, broad beans, peas
    • 1 red onion, diced
    • 1 tablesp. cumin
    • 100g arrabbiata sauce or a good quality chunky passata (if you made the beef ragu in today’s episode, you can also use it!)
    • Handful diced Jalapenos
  • Guacamole:

    • 2 avocados
    • 1 onion, diced
    • Juice and zest of two limes
    • Salt
    • Coriander leaves, if available
    • Hot sauce

    Spicy egg topping:

    • 2 tablesp. sunflower oil
    • 4 free-range Irish eggs
    • Chilli powder
    • Zest of one lime
    • Salt and pepper

Bean and Veg Salad

    • 200g brown rice
    • 600ml water
    • 200g tinned black beans, drained and rinsed
    • 200g leftover vegetables - carrots, broad beans, peas
    • 1 red onion, diced
    • 1 tablesp. cumin
    • 100g arrabbiata sauce or a good quality chunky passata (if you made the beef ragu in today’s episode, you can also use it!)
    • Handful diced Jalapenos

Guacamole and Spicy Egg Topping

  • Guacamole:

    • 2 avocados
    • 1 onion, diced
    • Juice and zest of two limes
    • Salt
    • Coriander leaves, if available
    • Hot sauce

    Spicy egg topping:

    • 2 tablesp. sunflower oil
    • 4 free-range Irish eggs
    • Chilli powder
    • Zest of one lime
    • Salt and pepper

Method

Add the rice and water to a sauce pan, season and cook for 30 minutes until soft, drain off any excess liquid.

Mix all the ingredients for the bean salad together in a bowl.

To make the guacamole, scoop the avocados into a bowl. Add the onion, lime juice and zest, salt and coriander. Mash together with a fork.  Finish by adding the preferred level of heat with the hot sauce.

Fry the eggs in the oil in a medium frying pan, basting, then season with chilli powder, salt, pepper and lime zest.

Assemble the bowl and top with the fried egg.

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Method

Add the rice and water to a sauce pan, season and cook for 30 minutes until soft, drain off any excess liquid.

Mix all the ingredients for the bean salad together in a bowl.

To make the guacamole, scoop the avocados into a bowl. Add the onion, lime juice and zest, salt and coriander. Mash together with a fork.  Finish by adding the preferred level of heat with the hot sauce.

Fry the eggs in the oil in a medium frying pan, basting, then season with chilli powder, salt, pepper and lime zest.

Assemble the bowl and top with the fried egg.