• iamchef

The best naked burrito bowl

Happy Monday! - Have you had a weekend full of indulgent food and maybe too much wine? Sure you have, so lets have a salad for lunch for the rest of the week to wash away our sins. I bloody love a burrito so naturally thought I'd mock up my own naked version, because everything is better naked. I'm talking spicy fajita chicken, I'm talking a sexy coucous and black-bean megamix, I'm talking pico de gallo. All of the stuff you need to have a good time. I've got it covered. Best of luck, friends!

TIME: 30 mins SERVES: 2


For the chicken:

4 boneless chicken thighs, diced

1 teaspoon of cayenne pepper

1 teaspoon of cumin

1 teaspoon of chilli flakes (smoked if possible)

1 teaspoon of salt

2 teaspoon of smoked paprika

1 teaspoon of Tabasco sauce

1 medium onion, chopped

15 cherry tomatoes, whole

Bunch of coriander (buy a whole bunch and use it across the entire recipe)

For the black-bean couscous mix:

250g of ready to use black beans in water

100g of giant couscous

4 teaspoons of Hot Maggi liquid seasoning

For the sauce:

1/2 lime, juiced

1/2 teaspoon of cumin

1/2 teaspoon of salt

1 teaspoon of maple syrup

For the Pico de gallo:

1/2 an onion, finely chopped

2 tomatoes, finely chopped

1/2 a lime, juiced

1 handful of freshly chopped coriander

Salt, to taste

For everything else:

Soured cream (for serving)

100g of fresh kale

1 red bell pepper, chopped thinly

1 green bell pepper, chopped thinly

1 red chilli pepper, sliced

1 green chilli pepper, sliced

1 avocado, sliced


1.) Add a little olive oil and the diced chicken to a frying pan and cook on a high heat, add the cumin, smoked paprika, chilli flakes, salt and cayenne pepper and mix well, continue stirring until the chicken is cooked. Once cooked, add the tomatoes, onion, Tabasco sauce and a handful of fresh coriander, mix together. Reduce to a low heat and put a lid on the saucepan and leave while you cook the rest of the dish.

2.) In a saucepan, bring salted water to the boil and add the couscous, cook for eight minutes until translucent. While the couscous is cooking, heat up the black-beans, whether that be on the hob or in the microwave.

3.) Strain the couscous and mix together with the cooked black-beans. Add the Maggi liquid seasoning and mix thoroughly.

4.) For the salad dressing, combine the juice of half a lime with the cumin, salt and maple syrup, mix together and set aside

5.) For the pico de gallo, add the chopped tomato, onion, coriander and salt together and mix well.

6.) In a salad bowl, add the kale, and bell peppers, drizzle some of the salad dressing and mix together well.

7.) Now you can build up your bowl, add the salad, followed by the black-bean and couscous mix, add the fajita chicken and sliced avocado and chuck a generous helping of pico de gallo over the top. Garnish with more fresh coriander, chilli flakes, sliced chilli and soured cream and serve!

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