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...


  • 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


  • 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.


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