Mexican-style Bowl

Mexican-style Bowl

Joe Lovell
Joe Lovell
Aug 16th 2022

It might be cooler now, but don’t let next week’s heatwave catch you unprepared.

Get all the ingredients ready for this super quick and fresh Mexican-style bowl. Thanks Chef Joe.

Find the full recipe below - don't worry, this one you can make without risk of overheating.

Ingredients for 2

Red rice:

  • 150g red rice

Tortilla strips:

  • 2 small tortilla wraps
  • 1tbsp olive oil
  • Pinch garlic granules
  • Pinch smoked paprika
  • Pinch salt

Baby corn:

  • 1tbsp sunflower oil
  • 6 pieces of baby corn

Fried mince:

  • 3 beef patties - chopped
  • 1 tbsp sunflower oil

Avocado salsa:

  • ½ avocado - cut into dices
  • 1 tomato - cut into dices
  • Coriander - chopped roughly
  • Squeeze of 1 lemon

Carrot and beetroot:

  • 3 beetroot cooked - grated
  • 1 carrot (washed) - grated
  • 1 tbsp rice vinegar
  • Pinch salt
  • Pinch sugar

Chipotle mayo:

  • 3 tbsp plant based mayo
  • 1 tbsp chipotle hot sauce (2 tbsp if you like spicy)
  • 1 lime zest
  • Squeeze of 1 lemon

Refried beans:

  • Refried bean x 200g
  • Cracked black pepper


Preheat oven to 160C fan, gas mark 3

Red rice: Add the rice in a pan with 500ml water, bring to the boil and simmer for around 20 mins or until cooked.

Tortilla strips: Cut the tortilla wraps in half and then cut them into strips. Mix with the spices and oil and add onto a tray and on the oven for 7-8 minutes.

Fried mince: Heat a non-stick frying pan with sunflower and add the chopped patties. Fry until caramelised. Remove from the heat.

Baby corn: Heat a non-stick frying pan over high heat, add the sunflower oil and fry till it's chargrilled all over.

Avocado salsa: prepare and mix all the ingredients together

Carrot and beetroot mix: mix together the ingredients

Chipotle mayo: mix together the ingredients

Refried beans: Add the refried in a bowl and microwave till hot. Mix with black pepper.

Add into a large bowl with the dressing added over the top.

Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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