Summer Burrito Bowls Recipe

I love nothing more in the Summer than chilling in the garden, Corona (beer) in hand and chowing down on these delicious Burrito Bowls. You can add any toppings and I do dream of hosting a ‘Burrito Bowls’ party. Ya know, a table full of toppings people can pick from. Things like: cheese, jalapeños, red onion, avocado, hot sauce, tomatoes, peppers or bacon!

“Why put it in a bowl? Why not just make Burritos? Is it just some hipster trend?”

Maybe it is but I am a woman of quality over quantity and everyone knows, the best parts of burritos are the filling. Instead of cramming everything into a tortilla, just bung it in a bowl. You can eat more of the reason you eat a burrito and add extra bits without it compromising the ratio or the full-ness of the tortilla. It’s basic science, Karen. It maybe a trend, it may have started to reduce carbs in a diet but that doesn’t mean carb-lovers and non-hipsters can’t enjoy it!

“I don’t have time to create a Burrito Bowls salad bar for my family at dinner time.”

That’s ok, neither do I! Here’s some short cuts for you:
1. Buy microwave rice. Microwaved in 2 minutes. Saves washing up. Pop it in the microwave once you’ve finished making the chilli and *PING* rice is ready.
2. Buy jarred jalapenos, already grated cheese or frozen veggies. Defrost the veggies in the morning or in hot water while you’re cooking and add them to the bowl.
3. Don’t have time to cook chilli in the evening? Check out my Super Easy Slow Cooker Chilli. Set it up in the slow cooker that morning and when you come home, you’ll have beautifully cooked chilli ready to eat!

So here you have it, my Summer Burrito Bowl recipe. (You’re welcome, Karen).

Summer Burrito Bowls

A quick and easy Summer dinner recipe.
Course Main Course
Cuisine Mexican


  • 500 g ground turkey (or beef)
  • 1 tin red kidney beans drained and rinsed
  • 1 tin chopped tomatoes
  • 1 sachet Swartz Chilli Con Carne Mix
  • 1 packet microwave rice or any rice you like
  • 250 g cheese grated
  • 1/2 red onion diced
  • 1 avocado stoned and sliced
  • 1 jar chopped jalapenos optional
  • Any sauces optional


  • Brown the mince in a sauce pan with oil.
  • Once fully browned, add the kidney beans, chopped tomatoes and the contents of the Chilli Con Carne sachet.
  • Pour in 125ml cold water. Leave to simmer for 15-20 minutes, stirring occasionally.
  • Microwave the rice.
  • Divide your bowl into two sections and fill one section with rice. Fill the other with chilli.
  • Top the chilli side with cheese. Top the rice side with red onion, avocado slices and jalapenos.
  • Drizzle hot sauce over the entire bowl.
Keyword avocado, beans, Burrito, burrito bowl, chili, Chilli, Easy dinner, mexican, Quick Dinner, rice, Summer

Obviously, the last two instructions are optional but that is how I assemble mine. I love spicy food! However, if you’re not a fan on spicy food, you could add sour cream or squeeze some lime over the top for a zesty and refreshing flavour. I keep meaning to add tortilla chips to this or Doritos on the side with some fresh salsa because I feel like that would accompany the bowl really well.

I hope this recipe becomes a new favourite for some of you because it is definitely one of my favourites! Don’t forget to follow me on social media and follow the blog so you can be the first to know when I upload next.

In other news…

I just wanted to use this section of the post to announce that something very exciting is coming to the blog this Sunday. I feel like I say that a lot however, this is something I am whole-heartedly, nervously excited about. It would mean the WORLD to me if you would read the post on Sunday and join in on my new adventure. This is something I have put my heart and soul into creating for you, my lovely readers and I have so many things I want to give to you. This is the first step and I cannot achieve anything I want to without YOUR participation. So excited and also slightly pooping myself. As always, thank you for reading and I love you lots! xx

I just reached 150 followers on my Instagram! It may not seem like a lot to some but I am so grateful. I spend most of my time on Instagram so go ahead, follow me and join the family:


Vegan Avocado Bean Wraps

Whether you’re vegan or not, this is a really yummy and quick dinner recipe. And, yes, Steven requests this dinner (so you know it’s good when it’s loved by a worshipper of meat and cheese). Another great thing about these vegan avocado bean wraps is that the ingredients are really cheap and easy to find anywhere. It’s not a vegan recipe that you have to go to a special wholefoods shop or vegan market. If you’re not vegan, you can add cheese or sour cream. I personally add quite a lot of chilli because I love spicy food but you don’t have to add any and it’s still delicious.

I used a tin of 3 beans but, if you are feeding a larger amount of people, I suggest you use a tin of red kidney beans and a tin of butter beans (or any beans you like) with 2 jars of salsa.

Vegan Avocado Bean Wraps

A quick, simple and cheap, Mexican-inspired vegan recipe.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Mexican


  • 1 tin mixed beans
  • 1 jar salsa
  • 1 bell pepper chopped
  • 2 tbsp chilli powder or however much you like
  • 2 avocados
  • 6 wholemeal wraps
  • 1 jar jalapenos optional
  • Any sauces you like (I like sriracha)


  • Rinse the tinned beans and heat in a saucepan with the bell pepper. Add salt and pepper.
  • Once softened, add the jarred salsa.
  • Cook for a few minutes, then add the chilli powder. Stir thoroughly.
  • Meanwhile, cut the avocado into slices.
  • Assemble the wraps. Add the bean/salsa mix to the middle of the wrap. Lay avocado on top. Add chopped jalapenos (optional) and sauces. Fold like a fajita. Enjoy!
Keyword avocado, bean, mexican, salsa, vegan, wrap

This is perfect for a quick Summer meal or a Mexican themed get-together. You can add anything you like to this! Maybe you’d prefer fresh salad, cheeses, crispy onions, ranch dressing or maybe you make a mean guacamole. You can adapt this recipe to make your own and something the whole family will love!

If you are having a Mexican themed party, I highly recommend you check this out:

So this is the last recipe for June! How did you guys the Vegan Avocado Bean Wraps? Do you like the new recipes every week? Let me know what you think in the comments below or let me know on my socials! Thank you so much for taking the time to come to my blog. It really means a lot. I have so many new and exciting things for July, that I can’t wait to share with you guys. Keep your eyes peeled!!

June Recipes: Grandma’s Schnitzel Recipe
Fluffy Blueberry Pancakes
Garlic Prawn Spaghetti
Chocolate Chip Banana Muffins

Cajun Veggie Stew

I found this recipe recently and I thought I would share it (along with my alterations). This recipe is Vegetarian, Vegan and (most importantly) a one pot meal, making it perfect for a midweek meal you need to cook in a hurry or a simple comforting dish when the weather is, well, British. It’s packed full of veggies so it is perfect for kids. “My kids don’t like veggies”. Well, guess what, Karen, neither does my fiance. He is a big kid or a ‘manly man’ when it comes to food. It’s either turkey dinosaurs or lots of meat and failing that, lots of cheese but he actually liked this AND had seconds AND requested I made it again!

I find this is best served with warm crusty bread but you could serve it with rice. This recipe makes enough to serve 4. Being a one pot meal you will literally only need one large saucepan, a chopping board, a sharp knife and a sieve (if you want to rince your tinned chickpeas). That’s it!


  • 2 tbsp olive oil
  • 450g sweet potato
  • 1 red onion
  • 2 bell peppers
  • 1 clove of garlic (I buy the jarred, already minced stuff because I’m lazy)
  • 1 tbsp Cajun seasoning (I buy the Schwartz one found in the spices aisle)
  • 400g tinned tomatoes
  • tinned chickpeas
  • 250ml vegetable stock
  • salt and pepper to taste


  1. Cut sweet potato, red onion and bell peppers into bite sized chunks. Mince or finely chop the garlic.
  2. Heat the olive oil in a sauce pan and add the sweet potato, red onion and peppers.
  3. Sauté until softened then stir in the garlic. Cook for 1 minute.
  4. Add the Cajun seasoning, tinned tomatoes, chickpeas and vegetable stock. Simmer on a low to medium heat, stirring occasionally,  until the sweet potato is soft enough to your taste. This should take between 10-20 minutes.
  5. Season with salt and pepper and serve with warm crusty bread.


It is literally that simple. I like to make a big batch of this so I can reheat it for lunches or make multiple dinners for my little one. You can add more Cajun seasoning to intensify the flavour or add chilli powder to give it a kick. It is so versatile that it will suit almost anyone’s tastes.

If you make this, I would love to hear how it went. Follow me on my socials and you can share pictures with me when you make this! Hope this has helped with the dreaded meal planning or a last minute “what do I make?” panic. Thanks for reading!