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Pulled Pork BOSH! Bowl

Pulled Pork BOSH! Bowl
Pulled Pork BOSH! Bowl

We’re super stoked to have worked with the legends at @lindamccartneyfoods to develop this mega healthy, super delicious, 100% vegan BOSH! Bowl. 🌱 The Linda McCartney’s Fully Loaded Vegetarian Pulled Pork Burger BOSH! Bowl is the perfect way to make sure you’re eating the rainbow. It’s absolutely jam packed full of nutritious goodness, South American flavours and wonderfully diverse textures. It’s a guaranteed win that will excite, delight and completely satisfy any hungry tummy. To celebrate National Vegetarian Week this week, we're teaming up with Linda McCartney Foods to turn a London school entirely vegetarian! Watch this space!

Ingredients
Method

Ingredients

  • 4 Linda McCartney Vegetarian Pulled Pork Burgers

Black Bean Coriander Rice

  • 1 tbsp olive oil
  • 5 spring onions
  • 1 large clove garlic
  • 1 tsp smoked paprika
  • 1/2 tsp chilli flakes
  • 1x400g tin black beans
  • 1x250g pack pre-cooked brown basmati rice
  • 15g coriander leaves
  • Salt and pepper to taste

Chunky Tomato Salsa

  • 1 small red pepper
  • 2 spring onions
  • 3 tomatoes
  • 1 lime
  • 10g coriander leaves
  • Chilli flakes, salt and pepper to taste

Texan Avo Smash

  • 2 ripe avocados
  • 10 cherry tomatoes
  • 10g coriander leaves
  • 2 spring onions
  • 1 lime
  • Chilli flakes, salt and pepper to taste
  • 120g mixed leaf salad
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp balsamic vinegar

Method

  1. 1.

    Place the Linda McCartney Vegetarian Pulled Pork Burgers on the lined baking tray, put the tray in the oven and bake for 20 minutes

  2. 2.

    Now make the Black Bean Coriander Rice | Trim and finely slice the spring onions | Peel and grate the garlic | Pick the coriander leaves and roughly chop | Open, drain and rinse the black beans | Cook the rice according to packet instructions

    Warm the olive oil in the saucepan over a medium heat | Add the spring onions to the pan and stir for 1 minute | Add the garlic to the pan and stir for 1 minute | Add the smoked paprika and stir for 30 seconds | Turn the heat down to a low heat, add the black beans and cooked rice to the pan and fold for 30 seconds | Sprinkle the coriander into the pan, fold it into the rice mixture, taste and season to perfection with chilli flakes, salt and pepper | Take the pan off the stove and set to one side

  3. 3.

    Now make the Chunky Tomato Salsa | Roughly dice the tomatoes into small 1.5cm chunks | Finely slice the spring onions | Halve, trim and core the pepper and cut into small 1cm chunks | Cut the lime in half | Pick the coriander leaves and roughly chop | Put all the ingredients into a small mixing bowl and fold together to mix well

  4. 4.

    Now make the Texan Avo Smash | Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so it lodges in the pits, then twist and remove the stones | Scoop out the flesh into a mixing bowl | Cut the lime in half, squeeze the juice into the bowl and mash the avocado with the back of a fork | Finely chop the cherry tomatoes | Trim and finely slice the spring onions | Pick the coriander leaves and roughly chop | Add the tomatoes, spring onions and coriander leaves to the bowl and fold together to combine | Taste and season to perfection with chilli flakes, salt and pepper

  5. 5.

    Now build your Fully Loaded Vegetarian Pulled Pork Burger BOSH! Bowls | Take the burgers out of the oven, whilst on the baking tray “pull” them with 2 forks | Serve the Black Bean Coriander Rice and the “pulled” Vegetarian Pulled Pork Burgers into the bowls equally | Transfer the mixed leaf salad into the bowls, dress with a splash of olive oil and balsamic vinegar | Neatly spoon equal amounts of the Chunky Tomato Salsa and the Texan Avo Smash into the bowls and serve immediately