I love this recipe because it requires very little cooking. So it’s handy for these days when it’s too hot to cook but you’re craving something more satisfying than a salad.

You can also play with this recipe and add in a bunch of other vegetables you have on hand (such as avocado, cucumber, fresh herbs…).Burrito bowl


  • 1/2 cup of rice
  • 4 tbsp of corn (canned)
  • 4 tbsp of beans (canned, red, black. If you’re using dry beans, cook them in advanced.)
  • 1 tomato, diced
  •  2 tbsp of lemon juice (or 1 lemon/lime)
  • 1/2 tsp of garam masala (or curry powder)

Feeling fancy, you can add the following:

  • 1 handful of green (sprouts, lettuce, spinach or cabbage)
  • 1 tsp of red onion, diced
  • 2 tsp of yogurt or cream (canned or shelf-stable)
  • Green onion, minced
  • Flax seeds
Non-vegan extra:
  • Chicken (canned or cooked)

Serves: 2


01 – Add rice and 1 cup of water (with a pinch of salt) to a saucepan and bring to a boil over medium heat then lower the heat to a simmer. Cook the rice according to the cooking instructions on the package (usually 12-15 minutes).

02 – Dice the tomato.

03 – Once the rice is cooked, drain off any excess water if there is any.

04 – In a container, mix in the lemon juice with garam masala and stir well.

Fancy burrito bowl

Burrito bowl topped with extra vegetables and yogurt

05- To assemble, divide the rice into bowls and top with diced tomato, corn, beans and any additional extras (including the chicken).

06 – Drizzle with the lemon/garam masala dressing.