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Punchy Veggie Burrito Bowls

Punchy Vegan Burrito Bowls

By Morrisons
Published on 23 May 2025
Dig into punchy veggie burrito bowls! Loaded with sweet potato, avocado, and a spicy chipotle-lime dressing, these vibrant and healthy bowls are ready in just 30 minutes. Perfect for a quick, flavorful meal for two.
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Time and servings

30 minsTotal time
2Servings

Ingredients

  • 2 Sweet Potatoes
  • 1 Courgette
  • 150g Mango
  • 1 Avocado
  • 80g Yeo Valley Yoghurt
  • 1 Red Chilli
  • 1 Red Onion
  • 1 Lime
  • 1 tsp Chipotle Chili Paste
  • ½ tsp Dry Coriander
  • 1 Long Grain Rice Pouch
  • 1 tsp of vinegar
  • 1 tsp of sugar
  • 2 teaspoons of olive oil.

Method

  1. Step 1

    Preheat the oven to 180°C. Peel and slice the sweet potato into bite sized cubes, place in a baking tray, drizzle with a teaspoon of olive oil, season with salt and pepper. Bake for 20 minutes, until crispy, turning occasionally.

  2. Step 2

    Peel the onion and finely slice into strips. Place into a bowl with 1 teaspoon of white sugar, 1 pinch of salt, 1 teaspoon of vinegar and 50ml of boiled water. Stir and set aside to pickle.

  3. Step 3

    Slice the courgettes into small chunks. Heat a teaspoon of oil in a frying pan over a medium heat. Add the courgettes to the pan and fry for 5 minutes.

  4. Step 4

    Mix the chipotle paste and the yoghurt together with a squeeze of lime juice and the dry coriander. Loosen with a teaspoon of water and season. Set aside.

  5. Step 5

    Slice the avocado in half, carefully remove the stone, scoop out the flesh and slice into cubes. Slice the mango chunks in half and set aside.

  6. Step 6

    Cook the rice in the microwave according to the package instructions and tip out into a bowl.

  7. Step 7

    Roughly chop the coriander leaves and mix half into the rice, season with a little salt and pepper and a drizzle of olive oil. Finely slice the red chilli and stir half into the rice too.

  8. Step 8

    Divide the rice between 2 bowls. Arrange the sweet potato chunks, mango, avocado, courgette, pickled red onion over the top. Drizzle over the chipotle dressing and remaining chilli and a squeeze of lime.