The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy Chipotle Steak & Corn Salsa Rice Bowl
These grass-fed British beef steaks are seasoned with warming spices, so you can have dinner ready in minutes! Dish ‘em up in rice bowls, with a quick corn salsa, pumpkin seeds and a dollop of chive-almond yoghurt.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes
- 1 unwaxed lime
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh chives
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 spring onion
- 2 bavette steaks
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp ground cumin
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tsp pumpkin seeds
- 1 little gem lettuce
Nutritional Information
Calories: 629
Protein: 44g
Carbs: 47g
Fat: 29g
Ingredients
- 1 bavette steak
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 handful of fresh chives (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 little gem lettuce (use half)
- 1 unwaxed lime (use half)
- 2 tsp pumpkin seeds (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 110g baby tomatoes (use half)
- 1 spring onion (use half)
- 1 tsp ground cumin (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 629
Protein: 44g
Carbs: 47g
Fat: 29g
Spicy Chipotle Steak & Corn Salsa Rice Bowl
These grass-fed British beef steaks are seasoned with warming spices, so you can have dinner ready in minutes! Dish ‘em up in rice bowls, with a quick corn salsa, pumpkin seeds and a dollop of chive-almond yoghurt.
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Cooking Instructions
- Make the corn salsa; drain the sweetcorn. Thinly slice the spring onion and lettuce. Halve the tomatoes. Finely chop the chives. Zest and quarter the lime. In a bowl, combine the prepped veg with the lime zest, three-quarters of the chopped chives, 1/2 tbsp oil and the juice from 1 lime wedge. Season with sea salt and black pepper.
- In a separate bowl, combine the yoghurt with the remaining chives and juice from 1 lime wedge. Season with sea salt and black pepper. Set aside.
- Make the marinade; combine the cumin and chipotle paste in a small bowl. Rub the steaks with the marinade and season with sea salt. Heat a large frying pan with 1 tsp oil on medium heat. Cook the steaks (as a guide: 3-4 mins each side for medium-rare, or 5-6 mins for well-done). Remove and leave to rest, before thinly slicing against the grain.
- Meanwhile, reheat the pan on medium-high heat. Add the rice and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Spoon the rice into bowls and layer with the corn salsa and sliced steak. Garnish with the chive yoghurt, pumpkin seeds and remaining lime wedges.
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