Mexican Taco Bowl with Coriander Rice 2.6923076923077 out of 5, 1 based on 13 ratings


Mexican Taco Bowl with Coriander Rice


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Looking for a tasty dinner recipe that everyone will love? We’ve got you covered – our taco bowl recipe is packed with flavour. Quorn Pieces in a rich mole sauce with roasted vegetables, coriander rice and salsa Mexicana in homemade tortilla bowls. Guaranteed to impress!

540 Cals Per serving
Serves 4


  • 175g Quorn Pieces
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 tsp ground cinnamon
  • 3 cloves of garlic, crushed
  • 50g raisins
  • 1tbsp chipotle paste
  • 1 tbsp cocoa powder
  • 60g toasted pine nuts
  • 2 ancho chillies, heated for 2-3 minutes in a dry saute pan then rehydrated in the vegetable stock for 10 minutes (use grilled red peppers if unavailable)
  • 150ml vegetable stock
  • Juice of 1 lime
  • Soured cream to serve
  • 4 corn or wheat tortillas (approx. 25cm diameter)
  • 1 small red onion cut into rings

Ingredients for the Salsa Mexicana

  • 1 large tomato, cut into small dice
  • 1 small onion, cut into fine dice
  • Small bunch of fresh coriander, finely chopped
  • Juice of ½ lime
  • Pinch of salt and black pepper

Ingredients for the Coriander Rice

  • 320g cooked white rice, warm
  • 1 large red onion, roasted and roughly chopped
  • 1 red pepper, roasted and roughly chopped
  • 1 large bunch of fresh coriander, leaves only, chopped
  • Juice and zest of 1 lime

Made with Soy Free, Meat Free Pieces

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