Mexican Burrito Bowl

Mexican Mushroom Burrito Bowl

Mexican is one of our favourite dishes, and we learned to make it at home as it was too difficult to find a nice vegan option.

We hope you enjoy this meat-free version of the traditional burrito bowl – we promise it’s amazing!



Mushroom mix:

1 red onion

6 button mushrooms, chopped into small pieces

400g kidney beans

400g black beans

1 cup rice of your choice

2 – 3 cups vegan chicken stock

3 teaspoons cumin powder

1 teaspoon paprika powder

1 teaspoon chilli flakes

Salsa topping:

3 tomatoes

1 large cucumber

1 small handful coriander, chopped finely

1 lime, juiced


2 avocados, smashed

2 handfuls green leaves (spinach. lettuce)

1/4 cup hummus

1/4 cup shredded vegan cheese (optional)

1/2 cup pre-made tomato jarred salsa mix



Mushroom mix:

Sautee red onion with a splash of your stock or water to stop it from sticking to the bottom.

Add mushroom and cook until soft.

Take off heat, add in spices and combine until mushrooms are coated. Add rice.

Slowly add stock until rice is cooked.

Once rice is cooked, add beans and combine.


Dice tomato and cucumber with finely chopped coriander.

Juice lime over vegetables and stir until combined.

Place ingredients in bowl, starting with mushroom and rice and top with vegetables and then additional extras.


If you’re looking for a traditional burrito, you can make this mix and add to burrito wraps to enjoy with family and friends!