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Vegetarian Taco Salad Bowl

Vegetarian taco salad with Quorn roast mini fillets served in a blue bowl with sour cream and nacho chips on the side.

This Taco Salad Bowl is a fast mid-week meal that's packed full of Tex-Mex flavours! Serve up for dinner or enjoy cold as a delish lunch box on those office days - it's also perfect in a wrap for lunch on the go.

Made with Quorn Roast Mini Fillets

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre

Cook mode (Keep screen awake)

Ingredients

  • 1 pack Quorn Roast Mini Fillets
  • A drizzle of olive oil
  • 1 red onion, diced
  • ½ tbsp mild chilli powder
  • 1 tbsp tomato puree
  • 1 tbsp coriander, chopped
  • 200g rice
  • 100g tinned sweetcorn
  • ½ avocado, sliced
  • 4 tsp sour cream
  • 1 green chilli, sliced
  • 8 lime wedges
  • A handful of tortilla chips (optional)

Method

  1. Heat a drizzle of olive oil in a frying pan over a medium heat. Add the Quorn Roast Mini Fillets and diced onion, then sauté for 5 minutes.
  2. Add the chilli powder, tomato puree and 2 tablespoons of water. Cook for 1 minute.
  3. Remove from the heat and stir through the chopped coriander.
  4. To serve, cook the rice as per pack instructions.
  5. Drain the rice and divide between 4 serving bowls. Top with the cooked Quorn Roast Mini Fillets, sweetcorn, avocado and sour cream.
  6. Garnish with sliced chilli, lime wedges, coriander leaves and some tortilla chips.

Meal Prep Tip: To re-heat, place the Quorn Roast Mini Fillets into a non-stick pan, Cook for 8-10 minutes or until piping hot. Serve with the fresh recipe elements and garnish with chili, lime wedges and coriander.

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