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Tex-Mex vegan ‘chicken’ burrito bowl recipe

Tex-Mex vegan ‘chicken’ burrito bowl recipe

7 ratings

Tuck into this colourful bowlful, packed with big flavours and bold textures. The 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
  • 600 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 300g easy-cook brown rice
  • 1 small red onion, thinly sliced
  • 2 limes
  • 1 tbsp vegetable oil
  • 200g Plant Chef meat-free chicken-style pieces
  • 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    6g 30%
  • Sugars

    9g 10%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 74.5g Protein 22.5g Fibre 7.7g


  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. Toss the chicken-style pieces with the garlic, paprika and cumin seeds and cook to pack instructions 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, chicken-style pieces, pickled red onions, fresh coriander and Cheddar-alternative. Serve with the remaining lime, cut into wedges to squeeze over.

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