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Belizean Burrito Salad Bowl


Coriander brown rice, chilli corn, black beans, pico de gallo, spiced tofu on a bed of salad, topped with guacamole and a wedge of lime!

This was inspired by the best burrito bowl I have ever eaten!! Back in May, my boyfriend and I spent 2 weeks in Mexico and Belize. We had some really amazing food, and it really wasn’t difficult to find vegan food at all. Of course we had a whole lot of burritos and burrito bowls, and surprisingly, the best one I had wasn’t from Mexico!

It was from a little area in San Pedro called ‘Pocos Locos’, they had crepes, salad bowls, burritos and burrito bowls, burgers and drinks.

The burrito stand was a build your own style stand, you could pick between a burrito, a burrito salad bowl or tacos, and build it with a whole range of different components.

Everything was so tasty I had to recreate it!

Not only is it absolutely delicious, it’s healthy too as it’s packed full of veggies and protein!

It’s a perfect summer meal as it’s so light and refreshing. I don’t know if it’s just me, but there’s something so summery about lime and coriander 🙂

It can be eaten hot, or chilled, totally up to you, and you can enjoy it as lunch, dinner, or as a packed lunch – you could mix it up a little bit and experiment with different combinations to keep it exciting!

I like my food with a bit of a kick so I always add some hot pepper sauce to mine, and if you can get your hands on it, I would highly recommend Marie Sharps – a Belizian brand you’d find on all the restaurant tables. It’s habanero pepper and carrot based, and it’s DELICIOUS!

Marie Sharp's Hot Sauce 6 Pack

Give it a go and let me know how you get on!


Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 2


  • 1/3 block tofu
    • 1 tbsp olive oil / vegetable oil
    • 1/2 tsp smoked paprika
    • 1/2 tsp cayenne pepper
    • 1/2 tsp chilli flakes (optional)
    • pinch ground cumin
    • pinch salt
    • pinch pepper
  • 1 small can sweetcorn (165g drained)
    • 1 tsp olive oil
    • 1/2 tsp smoked paprika
    • 1/2 tsp cayenne pepper
    • 1/2 tsp chilli flakes (optional)
    • pinch ground cumin
    • pinch salt
    • pinch pepper
  • 1/2 tin black beans (230g drained)
    • pinch salt
    • pinch pepper
  • 1 cup brown rice, uncooked
    • 1 1/2 cups water
    • 1 tsp dry coriander
    • 1/2 tsp salt
  • 1/2 iceburg lettuce
  • Pico de Gallo
    • 1/2 onion
    • 3 large tomatoes
    • juice of half a lime
    • handful fresh coriander
  • Guacamole
    • 2 avocados
    • pinch salt
    • juice of half a lime
    • coriander
  • 1 tortilla
  • Hot pepper sauce, for serving


  1. Rinse your rice and put on to boil with your water, dried coriander and salt. Cook on a low heat, with a lid on top. Cook for about 15 minutes but keep an eye on it. The rice should soak up all the water.
  2. Chop your tomatoes, onion and coriander, and toss together in your lime juice. Set aside.
  3. Mash your avocado with your lime juice, a pinch of salt and fresh coriander. Set aside.
  4. Chop your lettuce and set aside.
  5. Drain your sweetcorn and add to a saucepan with olive oil, smoked paprika, cayenne pepper, chilli flakes (optional), ground cumin, salt and pepper. Heat on a low-medium heat for about 5-7 minutes until hot. Set aside.
  6. Heat your black beans in a saucepan over a low-medium hob, with a pinch of salt and pepper, for about 5-7 minutes Set aside.
  7. Slice your tofu and season with smoked paprika, cayenne pepper, ground cumin, chilli flakes (optional) salt and pepper. Fry over a medium heat in olive oil for about 5 minutes until golden brown. Set aside.
  8. Cut your tortilla into triangles and fry in olive or vegetable oil for about 5 minutes until brown and crispy. Alternatively you could brush them with olive oil and bake them for 10-15 minutes. Set aside.
  9. Build your burrito bowls with a mixture of everything, and serve with extra coriander and a wedge of lime. If you like a bit of spice, top it off with some hot sauce for an extra kick 🙂
  10. ENJOY!!!!
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