Vegan Burrito Bowls

An example of one of the recipes that can be requested for a corporate cooking workshop in Perth

My hubby & I try to eat Vegetarian or Vegan meals 2-3 times per week. Why? Because they are delicious, cheap & quick to make & nutritious. I also find that I have more creative freedom when I'm cooking without meat.  

If you practice 'Meat-Free Monday' in your home, this is a great go-to recipe, as it's especially quick to make & generally all of the ingredients are in the pantry ready to go. 

Here's the recipe:

Ingredients  🍅

2 cloves of garlic,  

1 tin of organic tomatoes, 

2 Tbsp coconut oil

1 onion,  

1.5 tsp cumin,  

1.5 tsp paprika,  

1/2 tsp of Smoked Paprika

1 tsp cayenne pepper,  

Good pinch of salt (Murray River pink salt is my favourite),  

2 cans of drained organic beans (I used Kidney, but often use cannellini or chick peas) - save some of the liquid in the can & add in with beans, 

3 TBSP of Tomato Paste, 

To Serve: Brown Rice & your favourite Salads, some fermented vegetables & Creamy cashew cheese. 


- Heat heavy based pan, add oil & onion & sauté until soft, add a pinch of salt

- Add garlic and saute until soft, 

- Add in spices and toast for 1 minute, 

- Add tomato paste & cook off for 1-2 minutes, 

- Add remaining ingredients & simmer for 10 minutes

- Serve in a bowl with Brown Rice, Salad, some cheese/cashew cheese,  some jalapeños & enjoy!  

Feel free to share with friends that would enjoy this & tag me in your creations #healthfultreats 😀

Happy cooking

xx Kristen