Beef & Bean Burrito Bowl
with Radish-Corn Salsa, Smokey Aioli & Pickled Onion
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Simmer beef, hearty kidney beans with Tex-Mex spices and our mild chipotle sauce and you'll have a dish that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy deliciousness.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
carrot
1 packet
red kidney beans
1
red onion
1 tin
sweetcorn
1
Red Radish
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
Ā½ packet
mild chipotle sauce
(Contains: Soy)
1 packet
tomato paste
1 packet
Plant-Based Smokey Aioli
(Contains: Soy)
1 packet
coriander
1 packet
beef mince
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1 tbs
white wine vinegar
ā cup
water (for the beans)
Ā½ tsp
brown sugar
10 g
plant-based butter
Utensils
Cooking Steps
ā¢ Finely chop garlic. ā¢ In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. ā¢ 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. ā¢ 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!
ā¢ While the rice is cooking, drain and rinse half the red kidney beans. ā¢ Grate carrot. Set aside. ā¢ Roughly chop tomato. ā¢ Thinly slice red onion & radish.
ā¢ In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. ā¢ Microwave the pickled onion mixture in 30 second bursts, until softened. ā¢ In a medium bowl add radish and sweetcorn. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.
ā¢ Return frying pan to medium-high heat. ā¢ Cook carrot and beef mince (no need for oil), breaking up beef with a spoon, until browned and cooked through, 3-4 minutes.
ā¢ 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. ā¢ 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.
ā¢ Divide garlic rice between bowls. ā¢ Top with beans, beef, radish-tomato salsa and pickled onion. ā¢ Serve with plant-based coconut yoghurt. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The Tex-Mex spice blend and chipotle sauce deliver a satisfying, filling bowl that won over even self-described meat lovers.
- Ease of prep:Ā Most found it straightforward to pull together, though a few noted it takes a little more attention than expected.
- Suggestions:Ā Some found the pickled onion and salsa too acidic as the only toppings; adding sour cream, cheese, or tomato helped balance the dish. Those wanting more heat suggested adding chilli as an optional extra.
- Portions:Ā Servings were generous and filling, leaving customers well satisfied.
- Proteins:Ā Some customers preferred black beans over red kidney beans, while others added extra beef mince to suit their taste.
