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VEGAN Build Your Own Mexican rice bowls

There is something really fun about constructing your own bowls. This is another great dish for sharing and everyone can personalise their own dinners! These bowls are super high protein as well. The chick'n and beans alone offer around 30g minimum of pure plant based protein for this dinner!

Ingredients (serves 2-4):

Chicken, beans, rice and veggies:

  • 3 mixed peppers

  • 1 large red onion

  • 1 packet frozen vegan chick'n pieces

  • 1 tin black eyed beans

  • 2-3 pouches microwave rice

  • 1 sachet BBQ seasoning

Lemon, chilli and garlic asparagus:

  • 1 packet asparagus spears

  • 1tbsp olive oil

  • Juice of 1/2 lemon

  • 1tsp garlic salt

  • 1/2 tsp chilli flakes

Garlic, lime and coriander yoghurt:

  • 1/2 tub plant yoghurt

  • Juice of 1 lime

  • 1tsp garlic salt

  • 1 handful fresh coriander

  • Salt and pepper


  • 1 handful fresh parsley

  • 1 handful fresh coriander

  • 1/2 clove garlic

  • 1 green chilli

  • 3 spring onions

  • 1tbsp olive oil

  • 2tbsp red wine vinegar

  • 1tsp maple syrup

  • Pinch of salt

Optional additional toppings:

  • Shredded vegan cheese

  • 1 jar salsa

  • Hot sauce

  • Limes


Chicken, beans and veggies:

  1. Pop a frying pan over a medium heat. Add 1tbsp olive oil and once the oil is hot add your frozen chick'n pieces, drained beans, 3/4 of BBQ seasoning and a few splashes of boiling water. Cook these for about 15 minutes.

  2. Whilst they begin to cook, slice your peppers and onion. Then, in a separate frying pan, add another 1tbsp of olive oil and turn the heat up to medium.

  3. Once the oil is hot, add your peppers and onions. We can leave these cooking for a bit now, just keep an eye on them and make sure you stir them a few times (top tip: if they start to stick to the pan just add a few splashes of boiling water)

Whilst your peppers, onions and chick'n pieces cook, make your lemon, chilli and garlic asparagus, garlic, lime and coriander yoghurt and chimichurri (see below).

Lemon, chilli and garlic asparagus:

  • Grill your asparagus for about 6-8 mins and then add chilli flakes, lemon juice and a bit of garlic salt on top.

Garlic, lime and coriander yoghurt:

  • For your garlic, lime and coriander yoghurt, throw all the ingredients in a bowl and mix them together.


  • To make the chimichurri just throw all the ingredients for it in a food processor and blitz.

Final steps:

  1. Pop your rice pouches in the microwave and cook them according to packet instructions.

  2. When everything is cooked and prepared, take it all to the middle of table to serve. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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