This recipe ticks all the boxes. Healthy. Easy. Quick. Tasty. Plus, it’s adaptable to suit everyone you’re serving it up to. You can just prepare all the ingredients and then let everyone fill their own bowl with exactly what they want and how much they want of it. This Mexican Burrito Bowl was an awesome meal when I was preparing for my fitness competition using the flexible dieting approach. I could know exactly how much of every ingredient I was eating which made it easy and highly accurate for entering into My Fitness Pal. Also, I could modify it depending on what I’d eaten for the rest of the day.

Serves 4


500g turkey mince
Spray of coconut oil
1 teaspoon minced garlic
1/4 teaspoon chilli powder
1/4 teaspoon chilli flakes
1 1/2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon Himalayan salt
125g tin black beans, drained and rinsed
1/2 cup water

4 handfuls baby spinach leaves
2 cups cooked basmati rice
2 tomatoes, diced
1/4 red onion, diced
1 avocado, diced
80g shredded tasty cheddar cheese
100g light sour cream


  1. Heat the coconut oil in a frypan on medium heat. Cook the turkey mince for 10 minutes, breaking up the lumps with a wooden spoon. Stir through the spices, salt, black beans and 1/2 cup of water. Bring to boil, reduce heat to low and simmer for 2 minutes.
  2. Divide the baby spinach, rice, turkey mince, tomatoes, red onion, avocado, cheese and sour cream into the 4 bowls.
Nutritional info per serve:
Calories Carbohydrates Fat Protein  
542 33g 30g 33.8g