This vibrant vegan burrito bowl is bursting with flavour, colour, and texture. With zesty salsa, smoky beans, golden plant-based chick’n, smashed avocado, and a tangy coconut-lime drizzle, it’s a wholesome dish that feels hearty yet fresh. Perfect for a weeknight dinner or meal-prep staple!
📋 Recipe Overview
- Servings: 2
- ⏱️ Time: 30 minutes
- 🥗 Type: Vegan
🛒 Ingredients
- 150g basmati rice
- 200g cherry tomatoes 🍅
- 1 red onion 🧅
- 1 lime 🍋
- Handful fresh coriander 🌿
- 1 pack THIS Isn’t Chicken Plant-Based Pieces (or your favorite veggie chicken alternative)
- 1 tin black beans, drained and rinsed 🫘
- 1 avocado 🥑
- 50–75g creamed coconut (not the same as coconut milk – if unavailable, sub with vegan mayo)
- 1 tsp gochujang (optional, for a spicy kick 🌶️)
🌶️ Home-Made Mexican Spice Blend
- 2 tbsp chili powder (or chili flakes)
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
👩🍳 Method
1. Cook the Rice
Prepare the rice according to package instructions. Typically, add 250ml water to a pot and bring to a boil. Add the rinsed rice, cover with a lid, then reduce to a low simmer for 8–10 minutes until the water has evaporated. Remove from heat, keep covered, and set aside.
2. Make the Tomato Salsa
Chop the cherry tomatoes (into eighths if you like them small) and place in a bowl. Finely dice the red onion and add it in. Mix with half the lime juice and half the chopped coriander. Season with salt and pepper, stir well, and set aside.
3. Cook the Plant-Based Chick’n
Heat a drizzle of oil in a pan and fry the plant-based chick’n pieces for 4–5 minutes, until golden. Add half the spice blend and cook for another 2–3 minutes. Remove from the pan and set aside.
4. Warm the Black Beans
In the same pan, add the drained black beans and cook for 2–3 minutes. Season with salt, pepper, and the remaining spice blend. Stir and cook for another 1–2 minutes.
5. Make the Creamy Coconut Sauce
In a small bowl, whisk the creamed coconut with 3–4 tbsp warm water and the remaining lime juice until smooth and creamy. If you like spice, stir in the gochujang.
6. Smash the Avocado
Cut the avocado into chunks and lightly mash with a fork. Season with salt, pepper, and a drizzle of olive oil.
7. Assemble Your Burrito Bowl 🌯🥗
Layer the rice, salsa, chick’n, beans, and avocado into bowls. Drizzle generously with the creamy coconut sauce (or mayo alternative) and top with the remaining fresh coriander.
🌟 Tips & Variations
✨ Add grilled peppers or corn for extra sweetness and crunch.
✨ Swap basmati rice for quinoa or brown rice for more fiber.
✨ Meal-prep friendly: store components separately and assemble before eating.
👉 Dig in and enjoy your nourishing, flavor-packed vegan burrito bowl – proof that comfort food can be fresh, wholesome, and totally satisfying! 🌱💚
The Secret Street 
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