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 Portobello Mushroom Burrito Bowl
A fiesta of Mexican flavour – and it's 100% plant-based! You'll toss brown rice with sweetcorn, roasted red peppers and protein-rich kidney beans. Add spring onions and chunky avocado. The centre of attention? Juicy portobello mushrooms, sizzled with fiery Mexican spices. Delicious.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes
- 140g sweetcorn (sweetcorn, water, salt)
- 2 spring onion
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 unwaxed lime
- 1 avocado
- 80g brown rice (brown rice (100%))
- 1 pepper
- 1 handful of fresh coriander
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 2 portobello mushrooms
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 661
Protein: 18g
Carbs: 66g
Fat: 34g
Ingredients
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 avocado (use half)
- 1 pepper (use half)
- 2 spring onion
- 2 portobello mushrooms (use half)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 1 handful of fresh coriander (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 110g baby tomatoes (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 664
Protein: 18g
Carbs: 67g
Fat: 34g
Spicy Portobello Mushroom Burrito Bowl
A fiesta of Mexican flavour – and it's 100% plant-based! You'll toss brown rice with sweetcorn, roasted red peppers and protein-rich kidney beans. Add spring onions and chunky avocado. The centre of attention? Juicy portobello mushrooms, sizzled with fiery Mexican spices. Delicious.
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Cooking Instructions
- Turn the grill to high (240C). Bring a large saucepan filled with hot water to a boil. Add the rice and stock powder and boil for 25-30 mins.
- Thinly slice the spring onions, keeping the white and green parts separate. Dice the pepper into 2cm squares. Drain the sweetcorn. Add the pepper, sweetcorn, tomatoes and spring onion whites to a foil-lined baking tray. Toss with half the spice mix, 2 tsp oil, a pinch of sea salt and black pepper.
- Cut the mushrooms into 1cm slices and add them to a bowl. Scatter over the remaining spice mix, season with sea salt and black pepper and drizzle in 1 tbsp oil. Mix to coat then lay them on top of the other prepared veg. Grill for 12-14 mins, until soft and golden brown, then move the mushrooms to one side.
- Drain and rinse the beans. In the final 2 mins of cooking the rice, add the beans. Roughly chop the coriander. Dice the avocado into cubes. Quarter the lime. Drain the rice and beans then and add to the lined tray along with the veg, avocado and coriander. Squeeze over the juice from 2 wedges. Mix everything together.
- Serve the rice in bowls, topped with the spicy mushrooms and spring onion greens.
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