Tuesday, 7 January 2025
2 minutes

Chickpea and Corn Burrito Bowl Recipe

This Chickpea and Corn Burrito Bowl is the perfect protein-packed, plant-based dish. Simple to make and bursting with nutrients, it's the perfect mid-week dinner or meal-prep.

Chickpea and corn burrito bowl with black beans, rice, and vegetables in a grey bowl

Chickpea and corn burrito bowl with black beans, rice, and vegetables in a grey bowl

Looking for a plant-based power bowl that’s packed with protein and nutrients? You’re in the right place!

We have a balanced, nutrient-rich dish that supports you with your health and fitness goals ready for you: our Chickpea and Corn Burrito Bowl.

This Chickpea and Corn Burrito Bowl is a wholesome, nourishing vegan dish. It’s super simple to make, it’s bursting with flavours, and each serving provides you with 27g of protein.

With a base of Mexican rice, salad and beans, this bowl is loaded with chickpeas, corn, and it's all brought together by the zesty yoghurt dressing.

This is a brilliant, customisable, no-fuss meal that’s great for meal prep, a quick lunch, or a healthy weeknight dinner.

Mixed bean and vegetable salad served in grey bowls with lime wedges on the side

Two bowls and a wooden bowl filled with mixed bean and vegetable salad with lime wedges

Serves: 2

Prep time: 15 mins

Cook time: 20 mins

INGREDIENTS:

To make the chickpea and corn mix:

  • 1 x 400g tin of chickpeas, drained
  • 1 tbsp taco seasoning
  • 1 x 200g tin of sweetcorn
  • Low calorie oil spray
  • Salt and pepper, to taste

To make the salad:

  • 2 large handfuls of iceberg lettuce
  • 1 packet of microwavable wholegrain Mexican rice
  • 1 red onion, diced
  • 2 large tomatoes, diced
  • 1 x 200g tin of black beans, drained
  • Handful of coriander, finely chopped

To make the sauce:

  • 100g dairy free yoghurt
  • ½ tbsp taco seasoning
  • ½ lime juiced

METHOD

  1. Preheat oven to 200c.
  2. Add chickpeas, taco seasoning and a few sprays of low calorie oil spray to a bowl and mix well.
  3. Line a baking tray with baking paper and spread out chickpeas evenly.
  4. Add sweetcorn to the tray and spray with low calorie oil spray and season with salt and pepper.
  5. Roast in the oven for 20 minutes, turning half way, until chickpeas are crisp and golden and corn cooked.
  6. Whilst cooking, mix together the sauce ingredients and set aside in the fridge to cool.
  7. Mix together chickpeas, sweetcorn, Mexican rice, red onion, tomatoes, black beans, coriander and sauce in a bowl to make the burrito mix. Serve and enjoy.

Food prep tip – make 3-4 portions for an easy food prep. It will keep in the fridge for 3-4 days. Keep sauce separate and add when serving for best results.

Want to see more healthy vegan recipes? Discover our protein packed recipes here.