Plant-Based 'Beef' Burrito Bowl
with Charred Corn Salsa & Chipotle 'Aioli'
- Soy
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Boasting all the best bits you'll find in a burrito, you can't go wrong with this bountiful bowl. The plant-based mince is the MVP - it browns a lot like beef mince would in in the pan, and stands up well to the mild Tex-Mex flavours.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
brown onion
1
tomato
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
plant-based aioli
1 packet
mild chipotle sauce
(Contains: Soy)
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat May be present: Gluten, Wheat)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
1 packet
pickled jalapeños
1 packet
plant-based shredded Cheddar cheese
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
• Finely chop brown onion. Roughly chop tomato and baby spinach leaves. Drain sweetcorn. • In a small bowl, combine plant-based aioli and half the mild chipotle sauce. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• Transfer the charred corn to a medium bowl. Add spinach, tomato and a splash of the white wine vinegar. Toss to coat, then season with salt and pepper to taste. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince and onion, breaking up mince with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend and chipotle sauce are mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and remaining chipotle sauce and garlic. Cook until fragrant, 1-2 minutes.
• Divide garlic rice between bowls. • Top with plant-based beef, charred corn salsa and pickled jalapeños (if using). • Serve with a dollop of chipotle aioli and sprinkle over plant-based grated cheese. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Tex-Mex spice blend and chipotle aioli were widely praised for delivering bold, well-rounded flavour. Some found the dish mild or missing something, and suggested adding avocado, lime, or black beans to round it out.
- Ease of prep: Most found this a quick and straightforward cook with easy-to-follow steps. A few noted the charring step for the corn took longer than expected; patting the corn dry beforehand may help.
- Suggestions: Several reviewers added a tin of black beans or mushrooms to bulk up the plant-based mince, and a few recommended reducing the garlic for the rice. Adding coriander, fresh chilli, or a squeeze of lime were also popular ideas.
- Leftovers: A few reviewers noted the recipe doubles well and makes a great lunch the next day.
- Portions: Multiple reviewers felt the rice-to-mince ratio was unbalanced, with rice dominating the bowl; reducing the rice or increasing the mince component is worth considering.
- Plant-based mince: Opinions were mixed — many enjoyed it and some were pleasantly surprised, while others found the texture and flavour underwhelming, particularly if it did not break up easily in the pan.
