Prep: 10 mins | Cooking: 10mins | Serves: 4

Suitable for: Gluten Free, Wheat Free

The Burrito bowl would have to be one of our favourite recipes at H&PC HQ, after all it ticks all of the essential boxes. It is nutritious, delicious and easy to prepare. The other amazing thing about this recipe is it is super versatile, and portions of ingredients are easy to adjust based on individual preference or requirements. While a starting portion might be 1/4 protein (mince and beans), 1/4 carbs (brown rice) and 1/2 plate of colourful salad veg, you can easily increase and decrease certain portions to match your own needs.

This recipe is not only a favourite for Jess Spendlove and Chloe McLeod, Co-Founders of Health & Performance Collective, it is also a favourite of Tim Ford who is a client of Chloe’s and a fellow Mizuno Ambassador.


  • 500g lean mince meat
  • 400g can four bean mix
  • 1 tbsp garlic Extra Virgin Olive Oil (EVOO) – Cobram Estate
  • 1 tbsp chilli EVOO – Cobram Estate
  • Taco seasoning (I recommend Soltoro but might be hard to find so any brand from supermarket is fine)
  • 400g can tomatoes
  • 1 cup of brown rice (microwave rice cups are quick & convenient) can adjust rice depending on requirements
  • Shredded mozzarella
  • Salads of choice (lettuce, carrot, cucumber, capsicum)
  • Corn kernels
  • 1/4 Avocado
  • Coriander (if your taste buds allow)


  1. Heat garlic and chilli EVOO in a pan
  2. Cook mince on high heat for 3-4 minutes until starts to brown
  3. Add four bean mix, seasoning & tinned tomatoes as per instruction on seasoning packet + little bit of water
  4. Once combined turn down to medium heat and simmer for 5-10 minutes
  5. Cut up salad ingredients
  6. In a bowl place rice (1/4 of bowl), salad (1/2 of bowl) + mince & bean mixture 1/2 of bowl
  7. Top with 1-2 Tbs shredded mozzarella & 1/4 avocado if you like



Photo from @Pintrest