High-Protein Vegan Burrito Bowl ★★★★★1 review

Serves 1 | Prep time: 20 mins | Cooking time: 15 mins

INGREDIENTS

• 75g/2.6oz (1/3 cup + 1 Tbsp) uncooked brown rice
• 150g/5.30z sweet potato, (1 1/4 cup, cut in chunks)
• 25g/0.9oz brown onion (1/4 medium onion)
• 40g/1.3oz (1/3 cup + 1 tsp) TVP (textured vegetable protein)
• 4g/0.1g (1 1/2 tsp) burrito spice mix (e.g. Old El Paso Burrito Spice Mix)
• 5ml/0.2oz (1 tsp) olive oil spray
• 200g/7oz four bean mix (1 1/4 cup, rinsed & drained)
• 100g/3.5oz avocado (1/2 medium sized avo)
• 100g/3.5oz red capsicum (bell pepper), (1/2 a capsicum)
• 100g/3.5oz corn kernels, (1/2 cup, rinsed & drained)
• 20g/0.7oz coriander (1/3 cup, finely chopped)
• To taste: squeeze of lemon juice, soy sauce

METHOD

1. Cook brown rice as per packet instructions.
2. Rehydrate the TVP mince with 1/3 cup of boiled water poured over it in a bowl. Set aside.
3. Prep other ingredients: Cut sweet potato, chop onion, capsicum, avocado, coriander, rinse and drain corn kernels and four bean mix.
4. Steam/boil sweet potato for about 10 minutes or until soft.
5. While sweet potato is cooking, heat up the oil in a pan and sauté onion for a couple of minutes then add the rehydrated TVP. Cook for a couple of minutes, add the burrito spice and mix well. Add corn kernels, capsicum and half the chopped coriander. Stir all ingredients together and cook for another 5 to 6 minutes.
6. Next, assemble your burrito bowl with the mince mix, rice, avocado, four bean mix, sweet potato, top with fresh coriander, and drizzle soy sauce and lemon juice to taste. Enjoy!

Macros – Carb: 140g  Fat: 26g  Prot: 49g  Calories: 990

This recipe is part of the 7-day Strength meal plan