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.
Chipotle Pork Burrito Bowl with Quinoa, Charred Corn & Tomato Salsa
Take a trip to Mexico with this smoky burrito bowl, packed with fibre-rich quinoa. The cooking is easy with tender, slow-cooked British pork. Spice things up with a blend of Mexican spices and chipotle chilli paste. Whip up a quick tomato salsa and golden charred corn - and you have the perfect burrito bowl.
High protein
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 40g mixed salad leaves
- 250g spicy Mexican quinoa (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 1 garlic clove
- 110g baby tomatoes
- 1 onion
- 1 unwaxed lime
- 25g honey
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 140g sweetcorn (sweetcorn, water, salt)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 698
Protein: 36g
Carbs: 56g
Fat: 37g
Ingredients
- 1 handful of fresh coriander (use half)
- 25g honey (use half)
- 40g mixed salad leaves (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 onion (use half)
- 1 garlic clove (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 250g spicy Mexican quinoa (use half) (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
- 140g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
Nutritional Information
Calories: 698
Protein: 36g
Carbs: 56g
Fat: 37g
Chipotle Pork Burrito Bowl with Quinoa, Charred Corn & Tomato Salsa
Take a trip to Mexico with this smoky burrito bowl, packed with fibre-rich quinoa. The cooking is easy with tender, slow-cooked British pork. Spice things up with a blend of Mexican spices and chipotle chilli paste. Whip up a quick tomato salsa and golden charred corn - and you have the perfect burrito bowl.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, 2 small bowls, a measuring jug, a grater & a sieve
Char the corn
- Drain the sweetcorn
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the corn and cook for 5-6 mins, until deep golden brown. Season with a pinch of salt and one-third of the Mexican spice mix. Cook for 30 secs, then remove from the pan and set aside
Pickle the onion
- Meanwhile, zest and halve the lime
- Thinly slice half the onion and place into a small bowl with the juice from half the lime and a pinch of salt. Set aside to pickle
Build the flavour
- Finely chop or crush the garlic
- Heat the medium saucepan with 1 tsp oil on medium heat. once hot, add the chipotle paste, the remaining Mexican spice and half the garlic. Cook for 1 min, then stir in the honey and 200ml water (100ml for 1 person)
- Bring to the boil, then add the pork with all the juices from the bag. Simmer for 12-15 mins, until piping hot and thickened. Use two forks to shred the pork as it heats through
- Add more water if it gets a little dry. Season with salt and pepper
Make the tomato salsa
- Finely dice the remaining onion. Quarter the tomatoes. Finely chop the coriander
- Add all to the other small bowl, along with a pinch of salt, 2 tsp olive oil, the remaining garlic and the juice from the remaining lime
Heat the quinoa & plate up
- Reheat the frying pan on medium-high heat. Once hot, add the quinoa and a splash of water
- Cook for 2-3 mins, until piping hot. Season with a pinch of salt. Stir the lime zest into the charred corn
- Share the chipotle pork between bowls, with the quinoa, charred corn, pickled onion and salad leaves alongside. Top with the tomato salsa
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