Advertisement

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

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

Ingredients

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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement