Turn last night’s bolognese into burrito bowls with Adam Liaw and the CommBank Matildas. They’re flavour-filled, waste-free and great for a family dinner.
Turning leftovers into something new is a classic kitchen skill and one Adam Liaw helps the CommBank Matildas master in this clever burrito bowl recipe. On The Brighter Side they give last night’s spaghetti bolognese a second life with a handful of pantry staples and fresh toppings.
The result? A colourful, budget-friendly meal that’s big on flavour and low on waste. Tip: Make a double batch of bolognese and enjoy two fuss-free dinners in one week.
“Add a few tinned ingredients to a little leftover bolognese and you have a nutritious and affordable dinner that can also help you reduce waste.” - Adam Liaw
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4-6
1½ cups white rice
½ cup brown rice
3 cups leftover bolognese sauce
1 tin Mexican-style chilli beans
1 tin corn kernels, drained, to serve
3 cups shredded iceberg lettuce, to serve
150g shredded cheese, to serve
Tajin and Tabasco, to serve
Lime wedges, to serve
PICO DE GALLO
2 tomatoes, deseeded and finely diced
½ cup finely shredded coriander
½ red onion, very finely diced
Juice of 1 lime
Salt, to season
GUACAMOLE
2 avocadoes
Juice of 1 lime
Salt, to season
Combine the white and brown rice, wash them three times draining the water, then cook in a rice cooker according to the rice cooker directions.
While the rice is cooking, heat a medium saucepan over medium heat and add the bolognese and tinned beans. Mix until warmed through.
To make the guacamole, mash the avocados with the lime juice and salt. For the pico de gallo, combine all ingredients and mix well.
Place the cooked rice in the base of a large bowl and arrange the ingredients on top. Season with Tajin and Tabasco and serve with lime wedges.
Adam Liaw with CommBank Matildas Jada Whyman, Amy Sayer and Teagan Micah.
For more flavour-packed, budget-friendly meal ideas, watch and stream The Brighter Side, Fridays at 8.30pm on 10.
Published: 11 September 2025
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