Vegan burrito bowl
- Preparation and cooking time
- Total time
- + 2 hours soaking
- Easy
- Serves 2
Skip to ingredients
- 1 limeplus wedges to serve
- 100g sweetcorndrained
- ½ 400g tin pinto beansrinsed and drained
- 1 red chilliseeded and diced
- ½ small red onionfinely chopped
- ½ small avocado
- 75g young kalestalks discarded and shredded
- 100g baby spinachshredded
- olive oil
- 2 from a jar roasted red pepperschopped
- 100g cashew nuts
- 1 tsp chipotle paste
Nutrition: per serving
- kcal323low
- fat14.9g
- saturates2.8g
- carbs30.2g
- fibre7.5g
- protein13.3g
- salt0.9g
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.
