Peri Peri Burrito Bowl

Prep Time:

45 min (plus marination).

Cooking Time:

30 minutes

Servings:

Calories:

~600–800 kcal. (For example, a 1-bowl Peri Peri Chicken dish has ~787 kcal)

Diet:

Customisable – use beans/vegetables for vegetarian, tofu or tempeh for vegan, or prawns for pescatarian.

Level:

Easy

Origin/Cuisine:

Fusion (Portuguese-African peri-peri + Mexican-American burrito bowl).

About the Cuisine

Peri-Peri Burrito Bowl is a modern fusion dish combining Portuguese-African spice (peri-peri) with the Mexican-style burrito bowl. Peri-peri (or piri-piri) refers to African bird’s-eye chillies and a hot chilli marinade developed in Portuguese Mozambique. In this bowl, grilled or roasted chicken (or other protein) is marinated in peri-peri spice (typically chillies, garlic, lemon, vinegar) and served over rice with beans, corn, lettuce, and salsa, without a tortilla (hence “bowl” vs. burrito). This dish reflects both the African/Portuguese love of spicy peppers and the Tex-Mex “burrito bowl” concept.

Ingredients

1. Rice or quinoa: 300 g (cooked)
2. Chicken breast or thighs: 400 g (cut into strips) or Firm tofu/paneer: 300 g (cubed)
3. Grandma’s Special Nuska Peri Peri Masala: 10 g (about 2 tsp)
4. Olive oil: 2 tbsp (30 ml)
5. Grandma’s Special Nuska black pepper powder: 1/2 tsp
6. Lime juice: 15 ml (1 tbsp)
7. Black beans: 200 g (cooked or canned, drained)
8. Corn kernels: 150 g (cooked)
9. Cherry tomatoes: 100 g (halved)
10. Red onion: ½ small (finely diced)
11. Lettuce: 100 g (shredded)
12. Avocado: 1, sliced
13. Sour cream or Greek yoghurt: 60 ml (for drizzle)
14. Cilantro (coriander leaves): to garnish
15. Salt: to taste

Preparation

1. Marinate protein: In a bowl, toss the chicken (or shrimp/tofu) with Peri Peri Masala, oil, salt, pepper, and lime juice. Let it sit for 10 minutes.
2. Cook protein: Heat a non-stick pan over medium-high heat. Add the marinated chicken (or shrimp/tofu) and cook 4–6 minutes per side until done. Remove from heat.
3. Assemble bowl: In serving bowls, layer cooked rice/quinoa. Top with the cooked protein, black beans, corn, cherry tomatoes, diced onion, lettuce, and avocado.
4. Sauce: Mix sour cream with a squeeze of lime and a pinch of Peri Peri Masala; drizzle over the bowl. Garnish with fresh cilantro. Serve immediately.

Notes (Variations)

Vegetarian: Use tofu, paneer or additional beans/roasted vegetables instead of meat. Omit sour cream or use a yoghurt or tahini sauce.
Vegan: Ensure no dairy. Use tofu, and substitute yoghurt with a cashew cream or smashed avocado for creaminess.
Pescatarian: Swap chicken for grilled prawns or fish (salmon), seasoned with Peri Peri Masala

Grandma's Nuska

Marinate the chicken (or plant protein) in a mixture of yoghurt, lemon juice, and peri-peri seasoning for several hours, this tenderises the meat and mellows the heat. Garnish the bowl with a squeeze of fresh lime, extra cilantro, or a dollop of yoghurt to balance the spice.