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Deconstructed Burrito Bowl

Recipes | July 21, 2016 | By

Deconstructed Burrito Bowl


  • 1 cup rice of choice (we like the black wild rice)
  • 1 box Fry's Thick Cut Chunky Strips
  • 2 cobs of sweet corn
  • 1 red bell pepper (sliced in half, seeded)

For the coffee and chili marinade for Chunky Strips

  • 1 teaspoon chili flakes
  • 2 tablespoon instant coffee
  • 1 red chili (seeded and chopped)
  • 1 tablespoon canola oil

For the spicy black beans

  • 2 tablespoons refined coconut oil or extra virgin olive oil
  • 1 cup diced sweet onion
  • 4 medium garlic cloves (minced)
  • 1 can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked chili powder
  • 1 red chili (seeded and chopped)
  • Pinch of fine sea salt
  • ½ tablespoon tomato paste
  • 1 can borlotti beans (drained (or use beans of your choice))
  • 1 tin of diced tomatoes

For the avocado – lime sauce

  • 1/2 garlic clove (finely chopped)
  • 1 large avocado (pitted)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 tablespoons canola oil
  • ½ cup coriander
  • ¼ t fine salt


  • Cook the rice by following the instructions on the packet for best results. Remove when ready and place in a bowl until ready to dish.
  • While the rice is cooking, mix the coffee powder, fresh chopped red chilli and canola oil together and marinate the Fry’s Chinky Strips in the mixture for about 10 minutes
  • On a griddle pan, cook the Fry’s strips according to the instructions on the package and set aside.
  • In a large pan, prepare the spicy black beans by adding the oil, chopped onion and garlic, along with a pinch of salt to the pan. Saute for about 5-6 minutes, until softened and fragrant.
  • Add the can of tomatoes, chilli powder, dried oregano, smoked chilli powder, and ½ tablespoon of salt. Continue sautéing for another 3-5 minutes on a medium heat.
  • Now stir in the tomato paste and drained beans. Cook for a few more minutes until heated through. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
  • To char the sweetcorn, brush with canola oil, sprinkle with chilli flakes and coarse salt, and cook in a griddle pan on a high heat. When the outside gets slightly charred, remove from the heat and cut corn off the cob.
  • On the same griddle pan, add the halved pepper with some oil on the outside skin and cook until slightly charred on both sides. Slice into strips.
  • For the avocado-lime sauce: Mince garlic clove in a food processor. Add the avocado, lime juice, water, coriander and salt. Process until smooth. Taste and adjust seasoning as you like.
  • To serve: Place rice in a bowl, followed by the tomato bean mixture, corn, chunky strips, red pepper and then the salsa. Sprinkle with corn for colour and finally garnish with coriander.


Recipe: Ginger and Lime
Photo credit: House of Vizion
4 servings