Southwest BOSH! Bowl

Super simple
Super simple
Super simple
Super simple
0:15 m

The super-tasty Southwest BOSH! Bowl was inspired by our desire to recreate the brilliance of a burrito minus the tortilla. It's a great source of protein and contains all of your essential amino acids. It's a great choice for healthy post work out vegan food as it's packed full of protein, or if you haven't worked out, and just fancy a high protein vegan recipe, this is a delicious dish to try!

Start cooking ➞




For the salad

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>140g cooked basmati rice<item-todo-done><item-todo-done>1 x 400g can of black beans<item-todo-done><item-todo-done>1 x 200g can of sweetcorn<item-todo-done><item-todo-done>2 large tomatoes<item-todo-done><item-todo-done>½ red bell pepper<item-todo-done><item-todo-done>½ small red onions<item-todo-done><item-todo-done>1 baby gem lettuce<item-todo-done><item-todo-done>50g fresh coriander<item-todo-done>

For the dressing

<item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>2 small avocados<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>½ green chilli<item-todo-done><item-todo-done>150ml unsweetened plant-based milk<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve


Before you start

Medium saucepan | Powerful blender

Make the rice salad base

  • Tip the pre-cooked rice into a mixing bowl, fluff it with a fork and transfer to a serving bowl
  • Drain the black beans and sweetcorn and add them to the rice
  • Halve the tomatoes, cut out the seeds and finely dice
  • Trim any stem and seeds from the pepper and finely dice
  • Peel and finely dice the onions
  • Add the diced vegetables to the rice and fold together

Make the dressing

  • Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so that it lodges in the pits, then twist and remove the stones
  • Scoop the flesh into the blender
  • Cut the lime in half and squeeze in most of the juice, catching any pips in your other hand
  • Rip the stem from the chilli, cut it in half lengthways and remove the seeds, if you prefer a milder flavour
  • Add the chilli, olive oil, plant-based milk, maple syrup and garlic powder to the blender and whizz to a creamy sauce with a thick drizzling consistency, adding a splash more plant-based milk if necessary
  • Taste and adjust the seasoning as needed

Finish the salad and serve

  • Chop the coriander leaves and finely chop the stalks
  • Add the lettuce and coriander to the rice
  • Pour over the avocado dressing and stir everything together
  • Check the seasoning and add salt, pepper or remaining lime juice to taste
  • Spoon into bowls to serve, drizzled with a little hot sauce, if you wish
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