Spicy Vegan Chipotle Chick'n Burrito Bowl

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh coriander
2 tbsp chipotle chilli paste

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
2 tbsp tomato purée
200g brown rice

(100% Brown Rice)
230g black beans

(Rehydrated black beans, water, salt.)
2 pepper
200g baby tomatoes
1 onion
1 tbsp ground cumin
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
140g sweetcorn

(sweetcorn, water, salt)
320g plant-based chick'n pieces (Soya)

(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
1 unwaxed lime

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	123Kcal	513Kcal
	516kJ	2145kJ
Fat	3.4g	14g
of which saturates	0.5g	2.1g
Carbohydrates	17g	73g
of which sugars	3.0g	12g
Protein	6.1g	25g
Salt	0.41g	1.7g
Fibre	4.3g	18g

Back

Vegan 1/3 daily fibre 8 plants Low sat fat

Spicy Vegan Chipotle Chick'n Burrito Bowl

Prep time: 20 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Vegan

Fill your kitchen with the flavours of a Mexican fiesta. You'll sizzle vegan chick'n with spicy chipotle, Mexican spices and juicy tomatoes. Cumin-spiced black bean rice soaks up all the flavour. A homemade corn salsa - with a spritz of lime – brings the zing!

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a measuring jug, a sieve, a medium bowl & a large frying pan

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Thinly slice the onion. Halve the tomatoes. Halve the lime. Drain the sweetcorn. Roughly chop the coriander

Salsa time

In the medium bowl, mix together the sweetcorn, half the onion, half the tomatoes and half the coriander
Add the juice from half the lime, 2 tsp oil and a pinch of salt and pepper. Set aside

Make the chipotle chick'n

Thinly slice the peppers
Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the pepper, remaining onion and chick'n to the pan. Cook for 5-7 mins, until softened and golden. Season with salt and pepper
Add the remaining tomatoes, the tomato puree, chipotle paste and Mexican spice mix, then cook for another 2-3 mins. Stir in 250ml water, bring to the boil and simmer for 6-8 mins, until thickened

Finish the rice

Drain and rinse the beans
Rinse the rice saucepan and reheat with 2 tsp oil on medium heat. Once hot, add the cumin, cook for 30 secs, then return the cooked rice and beans to the pan
Cook for 1-2 mins, to heat the beans. Season with a pinch of salt

Plate up

Serve the chipotle chick'n into bowls, with the black bean rice and corn salsa alongside. Scatter over the remaining coriander. Garnish with the remaining lime, cut into wedges