Tex-Mex vegan ‘chicken’ burrito bowl recipe

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Tuck into this colourful bowlful, packed with big flavours and bold textures. The chicken-style pieces pick up the spices and go brilliantly with all the veggies! See method

Serves 4
Takes 40 mins
600 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

300g easy-cook brown rice
1 small red onion, thinly sliced
2 limes
1 tbsp vegetable oil
200g Plant Chef meat-free chicken-style pieces
1 large garlic clove, finely crushed
1 tsp smoked paprika
1 tsp cumin seeds
1 ripe avocado, sliced
200g tin sweetcorn, drained
1 red pepper, deseeded and finely chopped
2 tomatoes, roughly chopped
1 Little Gem lettuce, finely shredded
15g fresh coriander, roughly chopped
50g Free From coconut alternative to Cheddar, grated

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2215kj
600kcal 30%
Fat
22g 31%
Saturates
6g 30%
Sugars
9g 10%
Salt
0.9g 15%

of the reference intake
Carbohydrate 74.5g Protein 22.5g Fibre 7.7g

Method

Cook the rice to pack instructions. Meanwhile, mix the onion and the juice of ½ lime together in a small, non-metallic bowl. Set aside for 20 mins until bright pink, then drain.
Heat the oil in a large frying pan over a high heat. Toss the chicken-style pieces with the garlic, paprika and cumin seeds and cook to pack instructions until piping hot. Remove from the heat and squeeze over the juice of ½ lime.
Slice the avocado and squeeze over the juice of ½ lime. Divide the rice between 4 bowls and top with the sweetcorn, pepper, tomato, lettuce, chicken-style pieces, pickled red onions, fresh coriander and Cheddar-alternative. Serve with the remaining lime, cut into wedges to squeeze over.

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