Tex-Mex vegan ‘chicken’ burrito bowl recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
Each serving contains
- Energy
- 2215kJ 600.0kcal
- Fat
- 22g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 74.5gProtein 22.5gFibre 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.
- See more Vegan recipes
