Burrito Bowl

Burrito Bowl

Serves 4-6


Popcorn Chicken
2-3 Chicken Breats, cut into bite size pieces
1/4 Cup Tapioca Flour
2 Tablespoons Garlic Powder
3 Teaspoons Paprika (optional)
Himalayan Pink Salt and Freshly Cracked Black Pepper
Coconut Oil, as required
3 Eggs, whisked

Bean Mix
1 Onion, chopped
2 Cloves of Garlic, finely chopped
2 Tablespoons of Healthy Mumma Moroccan Spice Mix
Jar of Passata
Can of Butter Beans, drained and rinsed
Can of Black Beas, drained and rinsed
Himalayan Pink Salt and Freshly Cracked Black Pepper
1 Tablespoon Olive Oil

1 Avocado, diced
1 Punnet Cherry Tomatoes, halved
2 Stalks of Spring Onions, finely chopped
2 Corn on Cobs, cooked and kernels sliced off
1 Lime, juice

2 Cups Cooked Quinoa or Basmati Rice

To Serve
Lime Cheeks
Greek Natural Yoghurt


    1. Place tapioca flour, garlic powder, paprika, salt and pepper into a large snap lock bag. Add chicken pieces, seal and shake well.
    2. Heat a frying pan over medium high heat, add coconut oil.
    3. Whisk eggs in a separate bowl, place coated chicken into the egg. Once coconut oil has melted place chicken pieces covered in egg into the frying pan. Cool chicken pieces until golden brown, turning them over once. Do this in batches to ensure not to over crowd the pan. Place cooked chicken pieces on a plate lined with paper towel to absorb any excess oil.
    4. As popcorn chicken is cooking, in another small pan, heat the olive oil, add onion and garlic and saute until soft. Add in beans, passata, Moroccan Spice Mix and season with salt and pepper. Leave on the heat until warmed through, then turn off and put a lid on to keep it warm.
    5. To make the salsa, add avocado, tomatoes, spring onions, corn and lime juice and mix well.
    6. To serve placer cooked quinoa or rice into the bowl, add popcorn chicken, bean mix and salsa. Add pepitas, a dollop of yoghurt and a lime cheek to serve. Enjoy!