Vegetarian Taco Salad Bowl

Name: Vegetarian Taco Salad Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack Quorn Roast Mini Fillets; [https://www.quorn.co.uk/products/quorn-roast-mini-fillets]; [https://www.quorn.co.uk/products/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)

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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.

Vegan And Vegetarian Mexican Recipes Vegan & Vegetarian Fillets & Pieces Recipes Vegan & Vegetarian Meal Prep Ideas

Serves 4

25 mins

Easy

Made with Quorn Roast Mini Fillets

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High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre

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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

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.
Add the chilli powder, tomato puree and 2 tablespoons of water. Cook for 1 minute.
Remove from the heat and stir through the chopped coriander.
To serve, cook the rice as per pack instructions.
Drain the rice and divide between 4 serving bowls. Top with the cooked Quorn Roast Mini Fillets, sweetcorn, avocado and sour cream.
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.