• Berlin
  • A Modern Rose: Burrito Bowl


A Modern Rose: Burrito Bowl

This week's recipe is a burrito bowl that is packed full of flavour and definitely won't leave you going hungry!

Image for A Modern Rose: Burrito Bowl

I am not going to pretend to know about good Tex Mex food. I am British, ergo we just grew up with the Old El Paso kits from the supermarket. But living here in Berlin I am aware that a lot of us have fallen back on the good ol’ burrito or taco. Exberliner recently reviewed some of the places where you can get the real thing. Ta’Cabrón is a favourite of mine and then of course there is the original Dolores where their burrito bowls are a real winner!

I love a good burrito bowl and it is the perfect recipe to make at home. Fajita-style vegetables with rice, a side of fresh crunchy salad and topped with a spicy chopped salsa and a dollop of creamy guacamole – It really is a delicious and fresh meal!

Ingredients: serves up to 4 bowls

150g plain rice (cooked according to packet instructions)

1 400g tin black beans (drained)

few slices of iceberg lettuce

Half a cucumber cut into thin matchsticks

Cherry tomatoes (cut in half)

Salt/ Olive oil

Tomato Salsa:

4 tomatoes

2 spring onions (finely chopped)

1 small onion (finely chopped)

2 red chillies

1 tbpsn tomato puree

1 tspn red wine vinegar

Juice of half a lime

Small amount of fresh coriander


2 – 3 avocadoes (peeled, stones removed and roughly chopped)

1 tspn dried chilli flakes

Juice of half a lime

Small amount of fresh coriander

2 tbpsn olive oil


1 onion (peeled and sliced)

1 red pepper (sliced)

1 green pepper (sliced)

few mushrooms (roughly chopped)

1 tspn cumin

1 tbpsn paprika

Juice of half a lemon


Heat 1 tbpsn olive oil in a large frying pan. Add the onions and a pinch of salt to the pan. Gently cook for a couple of minutes and then add the peppers. Leave for a futher few minutes and then add the mushrooms. Stir in the lemon juice, cumin and paprika and mix well. Leave to cook on a medium heat for around 15 minutes and giving it a regularl stir.

For the tomato salsa: Add the tomatoes to a bowl of a boiling water and leave 2 – 3 minutes. Dish out the tomatoes and peel off the skin. Finely chop them and then add to a mixing bowl. Add the rest of the ingredients and mix well. Transfer to a serving dish and place in the fridge until needed.

For the guacamole: Add everything to a blender and mix until smooth but still with a few chunks in it. Place in the fridge until needed.

Take the pan off the heat and then put the rice into each bowl. Top with some black beans and then one side add a few slices of iceberg lettuice, cucumber and cherry tomatoes.

On the other side of each bowl add a large amount of the vegetables.

Top everything with the salsa and guacamole and garnish with some more fresh coriander.

For more great recipes check out A Modern Rose website!