Stuck for lunch today? This Veggie Bean Burrito Bowl is a plant-powered Mexican feast that will see you through the afternoon with zero slump. Plant powered protein and lots of vitamins and minerals too, what't not to love!
Veggie Bean Burrito Bowl
Serves 2
Ingredients
1 small red onion, finely sliced
2 limes
2 flour tortillas
1x 400g can of mixed beans, drained and rinsed
130g sweetcorn
4 radishes, finely sliced
1 roasted red pepper, from a jar, roughly chopped
Small bunch coriander, roughly chopped
1 tbsp olive oil, plus a little extra to brush the wraps with
1 tsp chipotle paste
4 heaped tbsp vegan yogurt, e.g. Alpro Plain Unsweetened Big Pot
1 avocado, peeled and sliced
Method
1. Preheat the oven to 180C. Cover the red onion with boiling hot water and leave for 5 mins.
2. Drain the water and pat dry. Place in a small bowl, season well with salt and pepper and add the juice of 1 lime. Leave to macerate whilst you prepare the remaining ingredients.
3. Brush the flour tortillas with oil lightly. Use the underside of a muffin tray to shape the tortillas into a bowl pushing the middle section of each into the gaps to hold in place. Bake in the oven for 6-8 minutes or until golden brown and crisp.
4. Mix together the beans, sweetcorn, sliced radish, roasted red pepper, coriander, olive oil and juice of 1 lime. Season well with salt and pepper.
5. Marble the chipotle paste into the Alpro Plain Unsweetened Big Pot.
6. Spoon the beans into the tortilla bowls, top with the red onions, sliced avocado and a big dollop of the sauce.
Pin it:
Want more easy vegan lunch ideas?
Creamy Pea Soup
Quick Quinoa and Puy Lentil Salad
Zingy Spinach Salad with Citrus Dressing
Tabbouleh
Spicy Roasted Cauliflower with Jewelled Quinoa
Buckwheat with Leeks, Mushrooms and Broccoli
Summer Potato Salad
Pasta Salad
Uramaki Sushi
Warm Potato Salad
Couscous Salad
Veggie Bean Burrito Bowl
Serves 2
Ingredients
1 small red onion, finely sliced
2 limes
2 flour tortillas
1x 400g can of mixed beans, drained and rinsed
130g sweetcorn
4 radishes, finely sliced
1 roasted red pepper, from a jar, roughly chopped
Small bunch coriander, roughly chopped
1 tbsp olive oil, plus a little extra to brush the wraps with
1 tsp chipotle paste
4 heaped tbsp vegan yogurt, e.g. Alpro Plain Unsweetened Big Pot
1 avocado, peeled and sliced
Method
1. Preheat the oven to 180C. Cover the red onion with boiling hot water and leave for 5 mins.
2. Drain the water and pat dry. Place in a small bowl, season well with salt and pepper and add the juice of 1 lime. Leave to macerate whilst you prepare the remaining ingredients.
3. Brush the flour tortillas with oil lightly. Use the underside of a muffin tray to shape the tortillas into a bowl pushing the middle section of each into the gaps to hold in place. Bake in the oven for 6-8 minutes or until golden brown and crisp.
4. Mix together the beans, sweetcorn, sliced radish, roasted red pepper, coriander, olive oil and juice of 1 lime. Season well with salt and pepper.
5. Marble the chipotle paste into the Alpro Plain Unsweetened Big Pot.
6. Spoon the beans into the tortilla bowls, top with the red onions, sliced avocado and a big dollop of the sauce.
Pin it:
Want more easy vegan lunch ideas?
Creamy Pea Soup
Quick Quinoa and Puy Lentil Salad
Zingy Spinach Salad with Citrus Dressing
Tabbouleh
Spicy Roasted Cauliflower with Jewelled Quinoa
Buckwheat with Leeks, Mushrooms and Broccoli
Summer Potato Salad
Pasta Salad
Uramaki Sushi
Warm Potato Salad
Couscous Salad
Recipe c/o Alpro
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