[6-Ingredient] Cheesy Veggie Burrito Rice Bowl
with Avocado Salsa
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Soy
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Basmati Rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
Tex-Mex Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Avocado
Cooking Steps
• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, roughly chop tomato • Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl combine avocado, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• When the rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince and Tex-mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes. • Stir in enchilada sauce and a splash of water and simmer, until slightly reduced, 1 minute. Season with salt and pepper.
• Divide rice and veggie mince between bowls. • Top with Cheddar cheese and avocado salsa. • If you've added a fancify bundle, roughly chop pickled jalapenos, then top burrito bowl with sour cream, jalapenos and torn coriander to garnish. Enjoy!
