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
Who can resist a Mexican-style feast on a weeknight? Smoky aubergines, glazed with a tamari-maple barbecue sauce. Rice, beans and zingy guacamole to complete the feast. Finished with a sweet tomato salsa to pack in even more veg.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 1 onion (use a quarter)
- 1 aubergine (use half)
- 1 handful of fresh coriander (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 tbsp smoked paprika (use half)
- 1 avocado (use half)
- 1 unwaxed lime (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 110g baby tomatoes (use half)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
Nutritional Information
Calories: 685
Protein: 16g
Carbs: 65g
Fat: 40g
Ingredients
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp smoked paprika
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 aubergine
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 avocado
- 80g brown rice (100% Brown Rice)
- 1 tbsp maple syrup (maple syrup(100%))
- 1 onion (use half)
- 1 unwaxed lime
Nutritional Information
Calories: 685
Protein: 16g
Carbs: 65g
Fat: 40g
Sticky BBQ Aubergine Burrito Bowl with Guacamole
Who can resist a Mexican-style feast on a weeknight? Smoky aubergines, glazed with a tamari-maple barbecue sauce. Rice, beans and zingy guacamole to complete the feast. Finished with a sweet tomato salsa to pack in even more veg.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a measuring jug, 2 small bowls & a small saucepan
Get boiling
- Add the rice to the large saucepan and boil for 25-30 mins, until cooked
- Meanwhile, drain and rinse the beans, then add to the rice in the final minute of cooking. Once cooked, drain all together
Roast the aubergine
- Halve the aubergine lengthways, then slice into 2cm thick wedges
- Place onto the lined baking tray and toss with 2 tbsp oil and a pinch of salt
- Roast for 20-25 mins / air fryer 8-12 mins, until soft and golden
Make the guacamole & salsa
- Zest and quarter the lime. Dice the avocado into 1cm chunks, then mash with the back of a fork
- Place the mashed avocado into a small bowl, along with the lime zest and the juice from 2 lime wedges. Season with a pinch of salt and pepper. Mix and set aside
- Roughly dice half the tomatoes. Finely dice the half onion. Finely chop the coriander
- Transfer the diced tomatoes, diced onion and coriander to the other small bowl. Add the juice from 1 lime wedge and 2 tsp oil. Season with a pinch of salt, mix, then set aside
Make the BBQ sauce
- Heat the small saucepan on medium-low heat. Once hot, add the remaining tomatoes, the mustard, maple syrup, tamari, paprika, 50ml water (25ml for 1 person) and the juice from the remaining lime wedge
- Bring to a boil, then simmer for 5-7 mins, until the sauce has thickened. Crush the softened tomatoes with the back of a fork
Finish & plate up
- Remove the roasted aubergine from the oven, pour over the BBQ sauce and stir to coat
- Share the BBQ aubergine between bowls, with the beans, rice, guacamole and salsa alongside
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