Spicy Protein Packed Burrito Bowl | Vegan


This is a paid collaboration with Banhoek Chilli Oil.

If you're looking for a buddha bowl / salad bowl to help you feel somewhat refreshed in all of this heat we're having, then this spicy burrito bowl is the perfect lunch or dinner. This burrito bowl is packed full of protein from the vegan chicken pieces, kidney beans and quinoa, so it's definitely going to keep you fueled throughout the day. This bowl doesn't lack flavour either as of course a burrito bowl is not complete without guacamole and salsa! but also the addition of Banhoek Chilli Oil to keep things a bit spicier makes it just that little bit more perfect.

You can purchase Banhoek Chilli Oil here.

If you want some more spicy recipe ideas, then take a look at these:


Serves: 1  Prep Time: 10 mins  Cook Time: 20 mins

You will need:

- 1/2 cup cooked quinoa (I used tricolour quinoa, but you could use normal)
- 80g vegan chicken pieces
- 1/4 cup kidney beans, drained and rinsed
- 1/3 red bell pepper, diced
- 1 tbsp sweetcorn 
- 2 tsp paprika
- 1/4 tsp garlic granules
- 1/2 tsp cumin
- 1/2 tsp onion granules
- salsa
- guacamole
- mixed salad leaves 


1. Cook your quinoa according to packet instructions. I usually rinse mine and then add it to a saucepan with 1 cup of boiling water and cook on low - medium heat for around 20 minutes.

2. In a frying pan, add 1 tbsp Banhoek Chilli Oil. Add the vegan chicken pieces along with 1 tsp of paprika and 1/4 tsp garlic granules. Keep this on the lowest heat for around 10 minutes, mixing them around occasionally to prevent them from sticking to the pan at all.

3. While the "chicken" pieces are cooking, in a separate pan add 1 tbsp Banhoek Chilli Oil. Add the drained kidney beans, diced red bell pepper and sweetcorn. Add 1 tsp paprika, 1/2 tsp cumin and 1/2 tsp onion granules. Cook for 5 minutes.

4. Add a large handful of mixed salad leaves to your serving bowl. Once the quinoa has finished cooking, serve this up alongside the salad. 

5. Everything should have finished cooking around the same time, so once the vegan chicken pieces have finished cooking, remove from the heat and serve them up on top of the salad leaves, alongside the quinoa. Remove the kidney bean mix from the heat and again, serve this up ontop of the salad leaves. 

6. To finish the bowl, add your favourite salsa and guacamole! I made my guacamole from scratch using 1/2 an avacoda, a squeeze of lemon juice and some pepper to taste. Throw these both on top of the bowl and enjoy!

What's your favourite spicy meal?

Love Always,
Shannon x

Post a Comment