Smoky Chicken Burrito Bowls

An easy, satisfying meal for two from our friends at Taste & Glory 🙂

Easy recipeEasyQuick meal
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

5 min

Cook time

5 min

Total time

10

Meal

  • mains
  • lunches

Servings

2

Ingredients

  • 1 pack of Taste & Glory Smoky BBQ Tenderstrips
  • 1 x 400g tin black beans or kidney beans
  • 1 small packet tortilla chips or 2 flour tortillas
  • 1 red onion pickled in hot water and red wine vinegar
  • 1 corn on the cob, charred under grill and ears cut from cob
  • 1 lime

Rice Salad

  • 100g rice
  • 1 tbsp tomato puree
  • 1 small onion, finely diced
  • 1 tsp Cajun spice
  • 200ml vegetable stock
  • Few sprigs of coriander (to serve)

Instructions

  1. Put the rice with all rice salad ingredients in a small pan and cook gently until tender. Drain.
  2. Cook the Taste & Glory Smoky BBQ Tenderstrips as per packet instructions.
  3. Assemble all of the individual ingredients in a bowl with the cooked rice and tuck in!

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

‘Calamari’

Add to favourites
This one is for vegans, or anyone, who love the taste and texture of seafood. Marinating the mushrooms in fresh dill and lemon juice gives it that fresh ocean flavour,…

‘Crab’ Cakes

Add to favourites
Flaky and soft hearts of palm stand in for lump crab meat in my veganized version of this classic dish. You can serve these with whatever dipping sauce you have.…

Spinach & Potato Curry (Saag Aloo)

Add to favourites
A delicious vegan spinach and potato curry that is perfect as part of an Indian inspired feast! It’s easy to make and has that authentic Indian restaurant taste!

Fruity Ice Pops

Add to favourites
These bright and beautiful homemade ice pops are sweet, delicious, and make a great frozen treat.