I absolutely adore Mexican food and it’s so easy to make vegan!

You can have:

Sweet Potato (yes!) quesadillas with peppers and dairy free cheese, tacos with a filling of spicy beans, peppers, mushrooms, onions and guac, chili ‘non’ carne made with soya mince and plain soya yogurt to cool it down, tortilla chips and homemade chunky salsa, cashew cream and guac, veggie fajitas, bean and spiced rice burritos, tomato and chickpea enchilladas baked in the oven with melted dairy free cheese.
As you can see, I’m pretty obsessed with it and working on recipes for all the above! ? Vegan food is not boring and you can be so creative with a plant based diet. Today I’m sharing the recipe for my vegan burrito bowl. You can eat it hot (maybe with chips, dips and margaritas!!!) or have it cold as a salad. Feel free to use other vegetables, this is just what I had in the fridge!

Vegan Burrito Bowl Recipe

Serves 2-3
Prep time: 30 minutes
Cook time: 1 hour (unless using canned beans)


  • 150g brown rice
  • 2 tsp turmeric
  • 100g dried black beans (or 1 can if you have it, which will save you a lot of time)
  • 100g kale
  • 2 peppers
  • 2 carrots
  • 1/4 cabbage
  • 2 cloves of garlic
  • 1 small onion
  • 200g cherry tomatoes
  • 1 tin of chopped tomatoes
  • 150ml stock
  • 2 tsp each paprika, cumin, mixed herbs
  • 2 tbsp plain soya yogurt


  1. Firstly wash your black beans and bring them to a boil in a saucepan.
  2. Turn it down to simmer for an hour til soft.
  3. Half-way through your beans, boil your rice and turmeric together for 25-30 minutes until soft.
  4. Chop all your vegetables into bite size pieces.
  5. Add them to a saucepan with the tinned tomatoes, spices and enough of the stock to let them bubble away.
  6. If it gets too dry add the rest of the stock.
  7. To make the salsa, dice all the tomatoes and onion finely.
  8. Mix in a bowl with the mixed herbs.
  9. Peel and dice the garlic.
  10. Dry fry it in a saucepan and add the kale to soften and flavour with garlic for 3 minutes.
  11. To serve, place the rice and beans on a bed of kale, then add the spicy tomatoey vegetables, salsa and a dollop of soya yogurt. Add guacemole if you like too (I just hate avocados haha!).