Lunch · Mexican
Soy mince burrito bowl
Chili-spiced soy mince over brown rice with black beans, corn, tomatoes and lettuce.
- Serves
- 2
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 bowls- 80 g textured vegetable protein, dry
- 200 g black beans, canned, drained
- 150 g brown rice, cooked
- 100 g corn kernels
- 150 g cherry tomatoes, diced
- 100 g romaine lettuce, shredded
- 2 tbsp tomato paste
- 1 tsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1 tbsp lime juice
Method
Cover the soy mince with 200 ml boiling water and leave for 5 minutes. Drain off any water left.
Heat the oil in a pan over medium heat. Add the soy mince, tomato paste, chili powder, cumin, paprika and salt with 3 tablespoons of water and cook for 5 minutes.
Warm the rice, beans and corn.
Divide the rice between two bowls and top with the soy mince, beans, corn, tomatoes and lettuce. Squeeze over the lime juice.