Portuguese-style Vegan Burrito Bowl Recipe with Fillet Pieces

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

INGREDIENTS

500g sweetcorn

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

10 x ripe tomatoes, cut into quarters

3 x avocados, seeded and sliced

2 x red onions, peeled and finely diced

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

 

For the Rice

600g cooked long grain rice

50g coriander finely chopped

8 x spring onions, washed and finely sliced

2 x limes, squeezed

¼ tsp chili flakes

 

For the Fillet Pieces and Peppers

900g Garden Gourmet Fillet Pieces

5 x cloves garlic, crushed

3 x limes, squeezed

2 x red peppers, deseeded and slices

2 x yellow peppers, deseeded and sliced

3 tbsp extra virgin olive oil

2 tbsp smoked paprika

2 tbsp fresh oregano leaves, chopped

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

3 x limes, squeezed

2 x cloves garlic, crushed

4 tbsp olive oil

1 tsp brown sugar

1 tsp red chili flakes

½ tsp ground Cumin

 

Garnish

2 x limes cut into segments

2 x green chilies, sliced

small bunch of coriander

METHOD

Prep Time: 2 – 12hrs depending on the time available to marinade

Cook Time: 15mins
 

  1. For the marinade, combine all the ingredients apart from the fillet pieces and peppers and mix well, add the 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.
 

NUTRITION INFORMATION

This vegan burrito bowl recipe provides 2 of your 5 a day!

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

418 kJ

100 kcal

2194 kJ

524 kcal

8400 kJ

2000 kcal

26%

Fat

3.7g

19.6g

70g

28%

of which: saturates

0.6g

3.2g

20g

16%

Carbohydrate

10.2g

53.6g

260g

21%

of which: sugars

2.9g

15.0g

90g

17%

Fibre

2.8g

14.7g

-

-

Protein

5.0g

25.9g

50g

52%

Salt

0.16g

0.83g

6g

14%

 

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

Based on the stated recipe. Portions should be adjusted for children of different ages.