Portuguese-style Vegan Fillet Burrito Bowl

With heaps of flavour and texture, these Portuguese inspired vegan burrito bowls taste as good as they look. Perfect for a lunchtime treat on a summer’s day or a an al-fresco evening meal, this vibrant vegan burrito bowl recipe is quick to make and wonderfully versatile.

  • 2:15 TIME
  • 10 portions
  • easy

Method

INGREDIENTS

500g sweetcorn

480g black beans, (2 x cans drained and washed)

10x ripe tomatoes, cut into quarters

3x avocados, seeded and sliced

2x large Romaine lettuces, washed cut into half, shredded

2x red onions, peeled and finely diced

 

 

FOR THE RICE:

600g cooked long grain rice

50g coriander finely chopped

8x spring onions, washed and finely sliced

2x limes, squeezed

¼ tsp chili flakes

 

 

FOR THE FILLET PIECES AND PEPPERS:

900g GARDEN GOURMET Vegan Fillet Pieces

5x cloves garlic, crushed 

2x red peppers, deseeded and slices

2x yellow peppers, deseeded and sliced

3x limes, squeezed

2 tbsp smoked paprika

2 tbsp fresh oregano leaves, chopped

3 tbsp extra virgin olive oil 

2 tbsp red wine vinegar 

2 tsp cayenne pepper 

2 tsp ground cumin 

1 tsp brown sugar 

cracked black pepper 

 

 

DRESSING:

20g coriander, finely chopped

3x limes, squeezed

2 cloves garlic, crushed

4 tbsp olive oil

1 tsp brown sugar

½ tsp ground Cumin

1 tsp red chili flakes

 

GARNISH:

2x limes cut into segments

2x green chilies, sliced

Small bunch of coriander

 

  1. For the marinade, combine all the ingredients apart from the fillet pieces and peppers and mix well, add the GARDEN GOURMET Vegan Fillet Pieces and marinate over night or for as long as possible.
  2. Heat a large pan on medium-high heat, add the marinated fillet pieces and stir until golden/charred around the edges (about 8 minutes). Transfer to a clean container and allow to cool.
  3. Add the peppers to the same pan (drizzle a little extra oil only if needed), cook until soft and slightly charred, transfer to a clean container and cool.
  4. In a large bowl add the cooked rice, lime juice, coriander, chill flakes and spring onions. Season with cracked black pepper to taste and mix well.
  5. For the dressing, whisk dressing ingredients together to combine.
  6. To Assemble, combine lettuce, beans, corn, tomatoes, onion and peppers into 10 bowls. Add the marinated fillet pieces and arrange into bowls. Top each with avocado slices and drizzle with dressing and garnish with lime segments, sliced chili and coriander.

Chef's Tip

Roll the vegan burrito bowl ingredients inside a wholemeal flour tortilla and bake in the oven for 10mins for an on the go hand held snack.

PORTION INFORMATION

Energy

FatSaturatesSugars

Salt

2194 kJ

524 kcal

19.6 g3.2 g15.0 g0.83 g
26%*28%*16%*17%*14%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

NUTRITIONAL INFORMATION

Typical Nutrition ValuesPer 100gPer serveAdult RI% RI*

 

Energy kJ

4182194  

Energy kcal

100524200026%

Fat g

3.719.67028%

of which saturates g

0.63.22016%

Carbohydrate g

10.253.626021%

of which sugars g

2.915.09017%

Fibre g

2.814.7--

Protein g

5.025.95052%

Sodium g

0.060.332.414%

Salt g

0.160.83614%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.