Naked Bean Burrito Bowl
with Radish Salsa, Plant-Based Yoghurt & Pickled Onion
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
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 deliciousness. This recipe is under 650kcal per serving.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1 packet
red kidney beans
1
carrot
1
tomato
1
red onion
1
Red Radish
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
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
Utensils
Cooking Steps
• 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 and rinse red kidney beans. • Grate carrot. • Roughly chop tomato. • Thinly slice red onion and red radish.
• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave pickled onion mixture in 30 second bursts, until softened. • In a medium bowl add radish and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until tender, 2-3 minutes.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. 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, radish-tomato salsa and pickled onion. • Serve with plant-based coconut yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the sauce overly sweet and strong, while others enjoyed the Tex-Mex inspired taste. The radish salsa was praised for elevating the dish.
- Ease of prep: This meal kit satisfied both vegetarians and meat-eaters, making it versatile for families with different dietary preferences.
- Suggestions: Adding spinach or other greens could enhance the dish. Some preferred regular yoghurt or cheese instead of coconut yoghurt.
- Portions: Several customers felt the bean portion was too small compared to the rice. Consider increasing the amount of beans.
