Naked Burrito Bowl with Quorn Fillets
This recipe uses a home-made spice blend. For a quick shortcut use store bought fajita mix. Swap the quinoa for rice for a change. Delicious served hot or cold. The Quorn Fillets can be swapped for Quorn Steak Strips for a change.
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10.6 g of fat
- 4 Quorn Fillets, frozen
- 1 tsp mild chilli powder
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp ground coriander
- ¼ tsp smoked garlic granules
- ¼ tsp chilli flakes
- A drizzle olive oil
- 200g Quinoa, cooked
- 1 avocado, sliced
- 100g black beans, drained and rinsed
- 75g roasted peppers, sliced
- 100g tinned sweetcorn, drained
- 1 red onion, sliced
- 1 head of little gem lettuce, shredded
- Fresh coriander leaves
- 4 lime wedges
- 4 tsp sweet chilli sauce
- 2 small wraps
- Pre-heat the oven to 180C(fan)/200C/gas mark 6.
- Mix the chilli powder, paprika, oregano, ground coriander, garlic granules and chilli flakes in a small bowl.
- Brush each Quorn Fillet with a little olive oil and scatter over the prepared seasoning mix. Cook in a pre-heated oven for 20 minutes.
- To serve, divide the quinoa between 4 serving bowls. Add the avocado, black beans, roasted peppers, sweetcorn, red onion and lettuce evenly between each bowl. Slice the Quorn Fillets and arrange on top.
- Garnish with fresh coriander, lime wedges and drizzle with sweet chilli sauce.
- Pre-heat a griddle pan over a high heat. Griddle the wraps for approximately 2 minutes each side or until charred. Slice each wrap into 8 wedges.
Meal Prep Tip: To re-heat, pre-heat the oven to 180C (fan)/200C/gas mark 6 and re-heat the Quorn fajita fillets for 10 minutes or until piping hot. Serve with the fresh recipe elements and garnish with coriander, lime wedges and sweet chilli sauce.
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