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The super-tasty Southwest BOSH! Bowl was inspired by our desire to recreate the brilliance of a burrito minus the tortilla. It’s a great source of protein and contains all of your essential amino acids, making it a perfect post-workout meal (or office lunch).



  • 140g cooked basmati rice (shop-bought or Perfectly Boiled Rice, see BOSH!)
  • 1 x 400g tin black beans
  • 1 x 200g tin sweetcorn
  • 2 large tomatoes
  • 1⁄2 red pepper
  • 1⁄2 small red onion
  • 2 small avocados
  • 1 lime
  • 1⁄2 fresh green chilli
  • 1 tbsp olive oil
  • 150ml unsweetened plant-based milk
  • 1 tsp maple syrup
  • 1⁄2 tsp garlic powder
  • 1 baby gem lettuce
  • 50g fresh coriander
  • hot sauce, to serve
  • salt and black pepper


  1. 1.

    Medium saucepan | Liquidiser

    Tip the pre-cooked rice into a mixing bowl, fluff it with a fork and transfer to a serving bowl

    Drain the black beans and sweetcorn and add them to the rice

    Halve the tomatoes, cut out the seeds and finely dice | Trim any stem and seeds from the pepper and finely dice | Peel and finely dice the onions | Add the diced vegetables to the rice and fold together

    Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so that it lodges in the pits, then twist and remove the stones | Scoop the flesh into the liquidiser | Cut the lime in half and squeeze in most of the juice, catching any pips in your other hand | Rip the stem from the chilli, cut it in half lengthways and remove the seeds, if you prefer a milder flavour | Add the chilli, olive oil, plant-based milk, maple syrup and garlic powder to the liquidiser and whizz to a creamy sauce with a thick drizzling consistency, adding a splash more plant-based milk if necessary | Taste and adjust the seasoning as needed

    Finely slice the lettuce | Chop the coriander leaves and finely chop the stalks | Add the lettuce and coriander to the rice | Pour over the avocado dressing and stir everything together | Check the seasoning and add salt, pepper or remaining lime juice to taste

    Spoon into bowls to serve, drizzled with a little hot sauce