Steak & butter sausage naked burrito bowl

Looking for a high-protein, Mexican-inspired meal that’s quick, hearty, and family friendly? This Steak & Butter Sausage Naked Burrito Bowl is packed with flavour, loaded with veggies, and perfect for meal prep.

Serves: 6

Ingredients for Sausage Burrito Bowl

• 500g Steak & Butter sausages

• 1 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 red pepper, diced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp chilli powder (optional, to taste)

• 400g tin black beans, drained & rinsed

• 250g basmati or long-grain rice

• 600ml chicken or vegetable stock

• 1 avocado, sliced

• 150g cherry tomatoes, halved

• 100g sweetcorn (frozen or tinned)

• 100g cheddar cheese, grated

• 2 tbsp sour cream (or Greek yoghurt)

• Small bunch of fresh coriander, chopped

• 1 lime, cut into wedges

• Salt & black pepper

Method: How to Make a Naked Burrito Bowl

1. Cook the rice – Simmer rice in stock until tender. Drain if needed.

2. Cook the sausages – Remove sausages from skins, break into chunks, and fry in olive oil until browned.

3. Add aromatics – Stir in onion, garlic, and red pepper. Cook until softened. Mix in cumin, paprika, and chilli powder. Cook for 1–2 minutes.

4. Mix in beans – Stir through black beans, season well, and heat gently.

5. Assemble the burrito bowl – Spoon rice into bowls. Top with sausage mixture, avocado slices, cherry tomatoes, sweetcorn, grated cheddar, and a dollop of sour cream.

6. Finish & serve – Garnish with fresh coriander and a squeeze of lime juice.