Veggie Burrito Power Bowl

• Warm salad with a little kick!
• Vegetarian and vegan super-salad!
• Makes enough for 2-3 people.
• Quick to make with cupboard ingredients.

Mini Soya Chunks 300g (Hampshire Foods)

100g Small Soya Chunks

Organic Sweetcorn 340g (Biona)

340g Sweetcorn

Kidney Beans in Water, Organic 400g (Biona)

240g Kidney Beans, drained and rinsed.

Mild Salsa Dip, Organic 260g (Biona)

4-6 Tbsp Salsa Sauce for serving.

Vegetable Stock Cubes - Very Low Salt, Organic 60g (Kallo)

½ Vegetarian Stock Cube

Garlic Powder 100g (Hampshire Foods)

1 tsp Garlic Powder

Taco Seasoning

4 tsp Taco Seasoning

Hampshire Foods Coriander Powder 100g

½ tsp Coriander Powder

Hampshire Foods Oregano 50g

1 tsp Oregano

Chopped Bell Pepper 50g by Hampshire Foods

4 Tbsp Red peppers

Other Ingredients

• 1 medium to large Onion
• ½ an iceberg lettuce
• 1 Avocado
• 450ml of recently boiled water

Method

1. Crumble the half stock cube into a large jug or mixing bowl and stir in the 250ml of boiling water. Add the soya pieces, then stir in 1 teaspoon of the Taco seasoning.
2. Allow the soya chunks to soak for around 15 minutes. In the meantime, dice the onion and shred the lettuce.
3. Soak the red peppers in around 100ml of boiled water for around 5-10 minutues.
4. Then drain and squeeze out excess water from the soya. Then drain off the water from the dried pepper.
5. Heat some oil in a deep frying pan and fry half the diced onion until it begins to colour. Add the soaked peppers, soaked soya pieces and the remaining 3 tsp of Taco Seasoning.
6. Sautee for 10 mins – add a tablespoon or two of water if the mix becomes too dry. Remove from the heat and set aside.
7. In another pan, warm a few tablespoons of oil and add the remainder of the onion. Then add the garlic powder, coriander powder and oregano. Fry gently for a few minutes until the onion has softened.
8. Add the kidney beans and 100ml boiled water, cook for 5 minutes, then transfer to a bowl and mash roughly with the back of a fork or potato masher. Season with salt and pepper.
9. Warm the sweetcorn if you wish. Slice the avocado into small chunks.
10. Then assemble each of the ‘super bowls’. Spoon in some of each element, i.e.: soya mix, re-fried beans, lettuce, avocado and salsa dip in each bowl to create attractive stripes.
11. Serve with soured cream (optional) and extra salsa sauce.