Portuguese-style Burrito Bowl with Fillet Pieces (Vegan)
Cooking Time 15
Portions
10
Ingredients
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g large Romaine lettuces, washed cut into half, shredded
g sweetcorn
g black beans, (2 x cans drained and washed)
g ripe tomatoes, cut into quarters
g red onions, peeled and finely diced
g avocados, seeded and sliced
g cooked long grain rice
g coriander finely chopped
g spring onions, washed and finely sliced
tsp chili flakes
g tsp
tbsp smoked paprika
tsp cayenne pepper
tsp ground cumin
tbsp fresh oregano leaves, chopped
tbsp extra virgin olive oil
tbsp red wine vinegar
tsp brown sugar cracked black pepper
g cloves garlic, crushed
g Garden Gourmet Fillet Pieces
g red peppers, deseeded and slices
g yellow peppers, deseeded and sliced
g limes, squeezed
tbsp olive oil
g limes, squeezed
g coriander, finely chopped
g cloves garlic, crushed
tsp brown sugar
tsp ground Cumin
tsp red chili flakes
g Limes cut into segments Small bunch of coriander
g green chilies, sliced
1
Step 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
Step 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
Step 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
Step 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
Step 5
For the dressing, whisk dressing ingredients together to combine.
6
Step 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.
7
Step 7
Chefs 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.
8
Step 8
Nutritional Information: This vegan burrito bowl recipe provides 2 of your 5 a day!
Ingredients
2 g large Romaine lettuces, washed cut into half, shredded
500 g sweetcorn
480 g black beans, (2 x cans drained and washed)
10 g ripe tomatoes, cut into quarters
2 g red onions, peeled and finely diced
3 g avocados, seeded and sliced
600 g cooked long grain rice
50 g coriander finely chopped
8 g spring onions, washed and finely sliced
0.25 tsp chili flakes
2 g tsp
2 tbsp smoked paprika
2 tsp cayenne pepper
2 tsp ground cumin
2 tbsp fresh oregano leaves, chopped
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp brown sugar cracked black pepper
5 g cloves garlic, crushed
900 g Garden Gourmet Fillet Pieces
2 g red peppers, deseeded and slices
2 g yellow peppers, deseeded and sliced
3 g limes, squeezed
4 tbsp olive oil
3 g limes, squeezed
20 g coriander, finely chopped
2 g cloves garlic, crushed
1 tsp brown sugar
0.5 tsp ground Cumin
1 tsp red chili flakes
2 g Limes cut into segments Small bunch of coriander