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Linda McCartney’s x BOSH! Fully Loaded Vegetarian Pulled Pork Burger Bowl

Vegetarian pioneers Linda McCartney Foods have teamed up with vegan Youtube sensations BOSH! to craft the Fully Loaded Vegetarian Pulled Pork BISH! bowl recipe – just in time for summer BBQ’s.

It works perfectly for al fresco dining, as it is light, fresh and vibrant – full of colour. It can also be upscaled into a family sharing bowl!

Serves 4


  • 4 Linda McCartney Vegetarian Pulled Pork Burgers

For the Black Bean Coriander Rice

  • 1 tbsp olive oil
  • 5 spring onions, trimmed and sliced
  • 1 large clove garlic. peeled and grated
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 1 400g tin black beans, drained and rinsed
  • 1 250g bag brown basmati rice, cooked according to packet instructions
  • 15g coriander leaves, roughly chopped
  • Salt and pepper to taste

Chunky Tomato Salsa

  • 1 small red pepper, cut into small 1cm chunks
  • 2 spring onions, trimmed and finely sliced
  • 3 tomatoes, roughly diced into small 1.5cm chunks
  • 1 lime, halved
  • 10g coriander leaves, roughly chopped
  • Chilli flakes, salt and pepper to taste

Texan Avo Smash

  • 2 ripe avocados, stone removed and halved
  • 10 cherry tomatoes, finely chopped
  • 10g coriander leaves
  • 2 spring onions
  • 1 lime, juice only
  • Chilli flakes, salt and pepper to taste

To serve

  • 120g mixed leaf salad
  • 1 tbsp extra virgin olive oil
  • ½ tbsp balsamic vinegar


  1. Preheat oven to 180C/350F/Gas 4. Place the Linda McCartney Vegetarian Pulled Pork Burgers on the lined baking tray, put the tray in the oven and bake for 20 minutes
  2. Now make the Black Bean Coriander Rice. Warm the olive oil in the saucepan over a medium heat Add the spring onions to the pan and stir for 1 minute. Add the garlic to the pan and stir for 1 minute. Next, add the smoked paprika and stir for 30 seconds. Turn the heat down to a low heat, add the black beans and cooked rice to the pan and fold for 30 seconds
  3. Sprinkle the coriander into the pan, fold it into the rice mixture, taste and season to perfection with chilli flakes, salt and pepper .
  4. Take the pan off the stove and set to one side.
  5. Now, make the Chunky Tomato Salsa by putting all the ingredients into a small mixing bowl. Fold together to mix well.
  6. To make the Texan Avo Smash, scoop out the flesh of the avocado into a mixing bowl.  Squeeze the lime juice into the bowl and mash the avocado with the back of a fork.
  7. Add the tomatoes, spring onions and coriander leaves to the bowl and fold together to combine. Taste and season to perfection with the chilli flakes, salt and pepper.
  8. Now you can build your Fully Loaded Vegetarian Pulled Pork Burger BOSH! Bowls!
  9. Take the burgers out of the oven, whilst on the baking tray “pull” them with 2 forks. (see image)

    ‘Pull’ the burgers with two forks

  10. Divide the Black Bean Coriander Rice and the “pulled” Vegetarian Pulled Pork Burgers into the bowls equally
  11. Transfer the mixed leaf salad into the bowls, dress with a splash of olive oil and balsamic vinegar. Neatly spoon equal amounts of the Chunky Tomato Salsa and the Texan Avo Smash into the bowls and serve immediately.


Check out Instagram for more delicious recipe inspiration: @lindamccartneyfoods or visit

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