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

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

Ingredients:

Chickpea and Corn Mix:

• 400g tinned chickpeas, drained
• 200g tinned 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 tinned 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 (400°F).

2. Toss chickpeas with taco seasoning and oil spray in a bowl.

3. Spread chickpeas and sweetcorn on a lined baking tray. Season corn with salt, pepper, and oil spray.

4. Roast for 20 minutes, turning halfway, until chickpeas are crispy and corn is cooked.

5. Meanwhile, combine yogurt dressing ingredients and refrigerate.

6. Mix all ingredients in a bowl, add dressing, and serve.

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

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