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Tex-Mex ‘chicken’ burrito bowl recipe

Tex-Mex ‘chicken’ burrito bowl recipe

4 ratings

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

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 536 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 300g easy-cook brown rice
  • 1 small red onion, thinly sliced
  • 2 limes
  • 1 tbsp vegetable oil
  • 160g pack The Vegetarian Butcher What the Cluck
  • 1 large garlic clove, finely crushed
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 ripe avocado, sliced
  • 200g tin sweetcorn, drained
  • 1 red pepper, deseeded and finely chopped
  • 2 tomatoes, roughly chopped
  • 1 Little Gem lettuce, finely shredded
  • 15g fresh coriander, roughly chopped
  • 50g Free From coconut alternative to Cheddar, grated

Perfect with:

The Vegetarian Butcher What the CluckAdd variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan. The Vegetarian Butcher What the Cluck
Add variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan.
Shop ingredients
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2260kj
    536kcal
    27%
  • Fat

    19g 27%
  • Saturates

    5g 24%
  • Sugars

    9g 10%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 77.4g Protein 16.9g Fibre 9.5g

Method

  1. 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.

  2. 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.

  3. 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.

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