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Portuguese-Style Vegan Burrito Bowl

vegan burrito bowl dish recipe
vegan burrito bowl dish recipe
  • Preparation time
    135 min
  • Difficulty
    Easy
  • Number of servings
    10

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.

Ingredients
GARDEN GOURMET® fillet pieces
GARDEN GOURMET® Vegan Fillet Pieces
  • 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
Preparation
  • 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.

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.

Related Products

GARDEN GOURMET® fillet pieces

GARDEN GOURMET® Vegan Fillet Pieces

Energy

 Fat Saturates Sugars

Salt

2194 kJ

524 kcal

 19.6 g 3.2 g 15.0 g 0.83 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.

Typical Nutrition Values Per 100g Per serve Adult RI % RI*

 

Energy kJ

 418 2194    

Energy kcal

 100 524 2000 26%

Fat g

 3.7 19.6 70 28%

of which saturates g

 0.6 3.2 20 16%

Carbohydrate g

 10.2 53.6 260 21%

of which sugars g

 2.9 15.0 90 17%

Fibre g

 2.8 14.7 - -

Protein g

 5.0 25.9 50 52%

Sodium g

 0.06 0.33 2.4 14%

Salt g

 0.16 0.83 6 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.

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