Vegan Burrito Bowl Recipe

Vegan burrito bowl

  • serves 2
  • Easy

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


Make this vegan burrito bowl, then check out our vegan burritosvegetarian burritos, vegan sushi bowls and vegan gumbo.

Watch our 20-second video for the easiest way to stone an avocado…



  • 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 


  • 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.

Try our healthy vegan recipes

healthy vegetarian recipes - Courgetti Salad Recipe | Vegan Asian Salad

Nutritional Information

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