20249

Vegan burrito bowl

  • serves 2
  • A little effort

This vegan burrito bowl recipe delivers all the big flavours you'd want without the calories

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Ingredients

  • lime 1, plus wedges to serve 
  • sweetcorn 100g, drained 
  • pinto beans ½ 400g tin, rinsed and drained 
  • red chilli 1, seeded and diced 
  • red onion ½ small, finely chopped 
  • avocado ½ small 
  • young kale 75g, stalks discarded and shredded 
  • baby spinach 100g, shredded 
  • olive oil
  • roasted red peppers 2 from a jar, chopped
  • cashew nuts 100g 
  • chipotle paste 1 tsp 

Method

  • Step 1

    Put the cashew nuts in a bowl and cover with cold water. Cover with clingfilm and leave for 2 hours or overnight.

  • Step 2

    Strain the cashews through a sieve and tip into a powerful liquidizer or blender. Add 100ml fresh water and blend until very smooth. Add more water a little at a time to get the consistency of double cream.

  • Step 3

    Mix 4 tbsp of the cashew cream with the chipotle paste, 1 tsp lime juice and season well. (Tip the remaining cashew cream into a container, cover and chill. It will last 3-4 days but you’ll need to stir it back together.)

  • Step 4

    Toss the sweetcorn, pinto beans and most of the chilli and red onion with 1 tsp lime juice and season. Mash the avocado with the remaining chilli and onion and season, squeeze in the remaining lime juice.

  • Step 5

    Toss the kale and spinach with ½ tsp oil until all the leaves are coated. Divide between 2 deep bowls. Pile the sweetcorn salsa on top, with a dollop of the mashed avocado and the chopped red peppers. Drizzle over the dressing to serve.

Nutritional Information

  • Kcals 323
  • Fat 14.9g
  • Saturates 2.8g
  • Carbs 30.2g
  • Fibre 7.5g
  • Protein 13.3g
  • Salt 0.9g
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