Mexican Burrito Bowl - Whitworths - Whitworths
  • 15 minutes
  • 20 minutes
  • Makes 2

Mexican Burrito Bowl

  • 1 Whitworths Protein by Nature Mexican Spicy Grains pouch
  • ½ Butternut Squash, peeled and diced into 2cm squares
  • 1 tbsp. of Fajita spice mix
  • 1 tbsp. olive oil
  • 1 200g tin of Sweetcorn, thoroughly drained
  • 2 tbsp. of vegan yogurt
  • 1 tsp of chipotle paste
  • ½ Red onion, peeled and diced
  • ½ Avocado, peeled and sliced
  • 5 – 6 cherry tomatoes, halved
  • To serve:
  • 1 lime
  • Pickled Jalapenos to taste, sliced
  • Handful of fresh coriander
  • Couple of nachos each


  • Preheat oven to 180°C (350°F, Gas Mark 4)
  • Mix together the butternut squash, fajita spice mix and olive oil and bake until soft.
  • Bring a large frying pan up to a high heat and add the drained sweetcorn. Cook for 2 – 3 minutes until a little charring occurs. Set aside.
  • Mix the vegan yogurt and chipotle paste together and set aside.
  • Cook the Whitworths Protein by Nature Mexican Spicy Grains pouch as per back of pack instructions.
  • Spoon the Mexican spicy grains in the bottom of the bowl and place the butternut squash, charred corn, red onion, avocado and tomatoes on top.
  • Add a dollop of the chipotle yogurt mix in the middle and garnish with a lime wedge, fresh coriander leaves, sliced pickled jalapenos and a couple of nachos each.
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