Edible Burrito Bowl

Edible Burrito Bowl


10 mins 


35 mins 


The recipe for a delicious edible burrito bowl is the perfect way to use up any leftover ragu or stew. They're also great fun for all the family.


  • Roughly 400 g leftover Ragu or Stew
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • squeeze lime
  • 4 gluten free wraps
  • 1/2 butternut squash
  • 1 tin sweetcorn
  • 2 spring onions chopped
  • juice of 1 lime
  • rice or any grain
  • 4 tbsp soya yoghurt
  • 1 bunch coriander
  • 2 grated carrots
  • 1 red chilli sliced
  • 1 lime cut into wedges
  • sunflower seeds toasted

  1. Amount per Serving
Title Amount per Serving
Energy 281.011 kcal
Protein 6.267 g
Sugar 7.978 g
Fibre 7.832 g
Fat 6.295 g
Saturated fat 2.103 g


  1. Don’t bother peeling the squash. Simply scrub, remove any seeds and chop into bite-sized pieces. Coat the squash in oil, salt and pepper and bake in a hot 200°C oven, tossing once or twice until softened and coloured, around 30 minutes.

  2. Make edible bowls by pressing wraps into small ovenproof bowls and baking in a 200°C oven for around 5 minutes until the tortillas are crisp.

  3. To make the sweetcorn salsa, drain the sweetcorn and add to a hot frying pan. Char the outside of the sweetcorn, then place into a bowl to cool before adding a finely chopped spring onion and a squeeze of lime.

  4. Heat a small amount of oil in a saucepan and add cumin and paprika. Cook out for a minute to bring out the aroma before adding the ragù and heating through until piping hot.

  5. Cook some rice or other grain according to packet instructions.

  6. Prepare your garnishes – grate the carrots, toast a few seeds, wedge limes and chop chilli.

  7. Get everyone to assemble their own bowl. Firstly add some rice and then a pile of spiced ragù, roasted vegetables and salsa. Garnish the bowl with soy yoghurt, some grated carrot, fresh herbs, wedge of lime and a scattering of crunchy seeds.