Cheesy Naked Veggie Mince Burrito Rice Bowl
With Capsicum Salad & Sour Cream
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
This easy, speedy and cheesy plant-based mince burrito bowl, brings all of those delicious Mexican flavours together to create a bowl worth drooling over. With a simple avocado salad, Tex-Mex spiced plant-based mince and a bed of rice to lay it all down on, you'll be at the bottom of the bowl in no time.
Ingredients
1
Baby Cos Lettuce
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1
Capsicum
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Utensils
Cooking Steps
ā¢ In a medium saucepan, add the water (for the rice) and bring to the boil.
ā¢ Add basmati rice, stir, cover with a lid and reduce heat to low.
ā¢ 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 donāt peek!
ā¢ While the rice is cooking, roughly chop capsicum.
ā¢ Finely shred baby cos lettuce.
ā¢ In a medium bowl, combine lettuce and capsicum with a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
ā¢ When the rice has 5 minutes remaining, heat a large frying pan over high heat.
ā¢ Cook veggie mince and Tex-mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.
ā¢ Stir in the water (for the sauce) and simmer, until slightly reduced, 1 minute. Season to taste.
ā¢ Divide rice and Tex-Mex veggie between bowls.
ā¢ Top with capsicum salad, Cheddar cheese and a dollop of light sour cream to serve. Enjoy!
ELEVATE ME: If youāve added extra ingredients to your recipe, roughly chop pickled jalapeƱos and cut lime into wedges. Top bowl with jalapeƱos and lime wedges. Tear over coriander to serve.
