Loaded Plant-Based Mince Burrito Bowl Bar

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Slice avocado in half and scoop out flesh. Slice lemon into wedges. • In a medium bowl, mash avocado with a squeeze of lemon juice and a drizzle of olive oil until smooth. Season to taste and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add Tex-Mex spice blend and tomato paste, and cook, stirring, until fragrant, 1 minute. • Add the water (for the mince), and simmer until slightly thickened, 1 minute. Season to taste.

• While the mince is cooking, finely chop tomato. • In a medium bowl, combine tomato with a drizzle of olive oil and a squeeze of lemon juice. Season.