The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky BBQ Aubergine Burrito Bowl with Guacamole
This burrito bowl is packed with brilliance. We've got smoky aubergines, glazed in a tamari-maple barbecue sauce. Fluffy brown rice and fibre-rich beans on the base. Plus, creamy guacamole and sweet tomato salsa for toppings!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 200g baby tomatoes
- 4 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 160g brown rice (brown rice (100%))
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp maple syrup
- 2 aubergine
- 2 avocado
- 2 tbsp smoked paprika
- 1 shallot
Nutritional Information
Calories: 564
Protein: 16g
Carbs: 59g
Fat: 28g
Sticky BBQ Aubergine Burrito Bowl with Guacamole
This burrito bowl is packed with brilliance. We've got smoky aubergines, glazed in a tamari-maple barbecue sauce. Fluffy brown rice and fibre-rich beans on the base. Plus, creamy guacamole and sweet tomato salsa for toppings!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Drain and rinse the beans, then add to the saucepan in the final 1 minute of cooking. Drain all together.
- Halve the aubergines lengthways, then slice into 2cm thick wedges. Place onto a lined baking tray and toss with 2 tbsp oil and a pinch of sea salt. Bake for 20-25 mins / / air fryer 12-15 mins, until soft and golden.
- Make the guacamole; dice the avocados into 1cm cubes, then mash with the back of a fork and place into a small bowl. Zest and quarter the lime. Add the zest, juice from 2 lime wedges and a pinch of sea salt and black pepper to the avocado. Mix and set aside.
- Make the salsa; roughly dice half the tomatoes. Finely dice the shallot. Finely chop the coriander. Transfer everything to a small bowl. Add the juice from the remaining lime wedge, 2 tsp olive oil and a pinch of sea salt. Mix and set aside.
- Make the BBQ sauce; heat a small saucepan on medium-low heat. Add the mustard, maple syrup, tamari, paprika, juice from the remaining lime wedge, the remaining whole tomatoes and 100ml water. Bring to a boil, then simmer for 8-10 mins, crushing the tomatoes with the back of a fork, until thickened.
- Once roasted, pour the BBQ sauce over the aubergine and gently mix to coat. Serve the beans and rice topped with the aubergine, guacamole and salsa.
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