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Plant-Based Bean Burrito Bowl
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Plant-Based Bean Burrito Bowl

Plant-Based Bean Burrito Bowl

with Charred Corn Salsa, 'Coconut Yoghurt' & Pickled Onion

Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce and you'll have a plant-based protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy, cheezy deliciousness.

This recipe is under 650kcal per serving.

We’ve replaced the plant-based grated cheese in this recipe with plant-based coconut yoghurt due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Plant Based
Under 650kcal
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes


Serving amount

3 clove


1 packet

basmati rice

1 tin


1 packet

red kidney beans



1 bag

baby spinach leaves




red onion

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

½ packet

mild chipotle sauce

(Contains Soy;)

1 packet

Plant-Based Coconut Yoghurt

(May be present: Milk. )

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tbs

white wine vinegar

⅓ cup

water (for the beans)

½ tsp

brown sugar

20 g

plant-based butter


Nutritional Values

Energy (kJ)2332 kJ
Fat11.3 g
of which saturates5.1 g
Carbohydrate94.2 g
of which sugars17.7 g
Protein16.9 g
Sodium833 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt and bring to the boil. Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• While the rice is cooking, drain sweetcorn. • Drain and rinse red kidney beans. • Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. • Thinly slice red onion.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.


• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the pickled onion mixture in 30 second bursts, until softened. • To the bowl with the charred corn, add spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.


• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes.


• Add Tex-Mex spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in kidney beans, mild chipotle sauce (see ingredients), the water (for the beans), brown sugar and plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season to taste.


• Divide garlic rice between bowls. • Top with beans, charred corn salsa and pickled onion. • Dollop plant-based coconut yoghurt over rice to serve. Enjoy!