We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Tuck into this colourful bowlful, packed with big flavours and bold textures. The What the Cluck chicken-style pieces pick up the spices and go brilliantly with all the veggies! See method
of the reference intake Carbohydrate 77.4g Protein 16.9g Fibre 9.5g
Cook the rice to pack instructions. Meanwhile, mix the onion and the juice of ½ lime together in a small, non-metallic bowl. Set aside for 20 mins until bright pink, then drain.
Heat the oil in a large frying pan over a high heat. Add The Vegetarian Butcher What the Cluck, garlic, paprika and cumin seeds, toss together and cook for 2-3 mins until piping hot. Remove from the heat and squeeze over the juice of ½ lime.
Slice the avocado and squeeze over the juice of ½ lime. Divide the rice between 4 bowls and top with the sweetcorn, pepper, tomato, lettuce, The Vegetarian Butcher What the Cluck, pickled red onions, fresh coriander and Cheddar-alternative. Serve with the remaining lime, cut into wedges to squeeze over.
See more Vegan recipes
Before you comment please read our community guidelines.