High Protein Mince Taco Bowl 

2
Persons
15
Minutes

Ingredients

  • 1 pack Vivera Plant Mince
  • 100g tinned black beans
  • 50g roasted sweetcorn (from a corn cob or canned)
  • 50g shredded iceberg lettuce
  • 80g cherry tomatoes, halved
  • 1 small avocado, sliced
  • 30g jalapeños (sliced, fresh or pickled)
  • Fresh coriander, for garnish
  • Lime wedges, for serving

 

Seasoning & Spices

150g Vivera Mince 

  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ground coriander
  • ¼ tsp chilli powder (adjust to spice preference)
  • Salt & black pepper, to taste
  • 1 tsp olive oil (for cooking)



Preparation

  1. Cook the Vivera Mince – Heat a pan over medium heat with ½ tsp olive oil. Add the Mince along with smoked paprika, cumin, garlic powder, onion powder, ground coriander, chilli powder, salt, and black pepper. Cook for 4–5 minutes until browned and fragrant.
  2. Prepare the black beans – In a separate pan, heat the remaining ½ tsp olive oil over medium heat. Add the black beans with a pinch of salt and black pepper, then warm through for 6–7 minutes.
  3. Roast the sweetcorn – If using fresh corn, slice the kernels off the cob. Add them to a hot, dry pan and fry for 3–4 minutes until lightly charred. If using canned corn, drain and pat dry first before frying.
  4. Assemble the bowl – Start with a base of shredded iceberg lettuce. Add the seasoned Mince, spiced black beans, roasted sweetcorn, and halved cherry tomatoes.
  5. Garnish and serve – Top with sliced avocado, jalapeños, and fresh coriander. Serve with lime wedges for a fresh squeeze before eating.

Enjoy your meal!

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