Pumpkin Burrito Bowl with Salsa Verde

Tasty pumpkin and vegan mince burrito bowl, accompanied by assorted veggies and a delectable salsa verde. This recipe can also be used as an easy vegan prep meal – make in larger quantities and store in fridge or freezer for later consumption.

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

INGREDIENTS

  • 30g/1oz (1/4 cup) textured vegetable protein (TVP)
  • 200g/7oz Kent pumpkin (1 1/2 cup, cut in chunks)
  • 150g/5.3oz red capsicum/bell pepper (1 cup, sliced)
  • 20g/0.7oz fresh coriander (1/3 cup, finely chopped)
  • 150g/5.3oz canned corn kernels (1 cup, rinsed & drained)
  • 100g/3.5oz canned four bean mix (1/2 cup, rinsed & drained)
  • 5ml/0.2oz (1 tsp) extra virgin olive oil spray
  • 1 1/2 tsp burrito spice mix (e.g. Old Elpaso)

Salsa Verde

  • 30g/1oz fresh sweet basil (1/3 cup, roughly chopped)
  • 30g/1oz fresh continental parsley (1/3 cup, roughly chopped)
  • 1 Tbsp canned capers, drained
  • 5ml/0.2oz (1 tsp) olive oil
  • 20ml/0.7oz (4 tsp) lemon juice

METHOD

  1. Rehydrate the textured vegetable protein by adding to a bowl with 1/4 cup boiling water. Set aside.
  2. Cut the pumpkin into chunks, chop the capsicum and coriander and measure the corn kernels and four bean mix once rinsed and drained from the can.
  3. Steam or boil the pumpkin for 10 mins until tender.
  4. While pumpkin is cooking, heat the oil in a pan and add the rehydrated TVP. Cook for a couple of minutes and add the burrito spice mix. Mix well. Add chopped coriander and four bean mix, stir and cook for a further 4 to 5 mins.
  5. Prepare salsa verde by combining the basil, parsley, capers, olive oil and lemon juice in a small food processor and process until smooth with some chunkiness in the texture.
  6. Assemble the bowl with the TVP and bean mix, pumpkin, capsicum, corn and salsa verde. Enjoy!

photo: @veganbyeden

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LunchMexicanGluten FreeLow Fat

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