A protein-rich vegan burrito bowl combining seasoned chickpeas, roasted corn, and fresh vegetables served with a zesty dairy-free dressing. Perfect for meal prep, this nutritious bowl delivers 27g of protein per serving.

Prep Time: 15 minutes Cook Time: 20 minutes Servings: 2

Chickpea and Corn Mix:

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

Salad Base:

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

Yogurt Dressing:

• 100g dairy-free yogurt
• ½ tbsp taco seasoning
• Juice of ½ lime

Instructions:

1. Preheat oven to 200°C

2. Season chickpeas with taco seasoning and oil spray

3. Spread chickpeas and corn on a lined baking tray, season with salt and pepper

4. Roast for 20 minutes, turning halfway, until chickpeas are crispy and golden

5. Meanwhile, mix yogurt dressing ingredients and refrigerate

6. Combine roasted chickpeas, corn, rice, vegetables, beans, and coriander

7. Serve with chilled yogurt dressing

Storage Tip: Keeps for 3-4 days refrigerated. Store dressing separately and add when serving.

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