Vegan Southwest BOSH! Bowl Bosh TV

Southwest BOSH! Bowl

  • Super simple
  • 0:15 m
  • 14 ingredients

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!

Serves: 4

Ingredients

For the salad

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

For the dressing

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

Before you start

Medium saucepan | Powerful blender

Step 1

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

Ingredients

  • 140g cooked basmati rice
  • 1 x 400g can of black beans
  • 1 x 200g can of sweetcorn
  • 2 large tomatoes
  • ½ red bell pepper
  • ½ small red onions

Step 2

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

Ingredients

  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • ½ tsp garlic powder
  • 2 small avocados
  • 1 lime
  • ½ green chilli
  • 150ml unsweetened plant-based milk
  • Salt & pepper to taste

Step 3

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

Ingredients

  • 1 baby gem lettuce
  • 50g fresh coriander