Beef Burrito Bowl

Name: Beef Burrito Bowl with Charred Corn Salsa, Jalapeños & Chipotle 'Aioli'
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 clove garlic; 20 g plant-based butter; 1 packet basmati rice; 1.5 cup water; 1 brown onion; 1 tomato; 1 bag baby spinach leaves; 1 avocado; 1 tin sweetcorn; 1 packet plant-based aioli; 1 packet mild chipotle sauce; drizzle white wine vinegar; 1 sachet Tex-Mex spice blend; 1 packet pickled jalapeños; 1 packet beef mince

with Charred Corn Salsa, Jalapeños & Chipotle 'Aioli'

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Boasting all the best bits you'll find in a burrito, you can't go wrong with this bountiful bowl. The beef mince is the MVPvand stands up well to the mild Tex-Mex flavours.

Allergens:

Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

brown onion

tomato

1 bag

baby spinach leaves

avocado

1 tin

sweetcorn

1 packet

plant-based aioli

1 packet

mild chipotle sauce

(Contains: Soy;)

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 packet

pickled jalapeños

1 packet

beef mince

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3893 kJ

Fat50 g

of which saturates10.5 g

Carbohydrate77.8 g

of which sugars12.5 g

Protein38.6 g

Sodium1408 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic, stirring, until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

• Finely chop brown onion. Roughly chop tomato and baby spinach leaves. Slice avocado in half, scoop out flesh and roughly chop. Drain sweetcorn. • In a small bowl, combine plant-based aioli and half the mild chipotle sauce. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• Transfer the charred corn to a medium bowl. Add spinach, tomato, avocado and a splash of the white wine vinegar. Toss to coat, then season with salt and pepper to taste. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince and onion, breaking up mince with a spoon, until just browned, 4-5 minutes. Drain oil from pan. • SPICY! The spice blend and chipotle sauce are mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and remaining chipotle sauce and garlic. Cook until fragrant, 1-2 minutes.

• Divide garlic rice between bowls. • Top with beef, charred corn salsa and pickled jalapeños (if using). • Serve with a dollop of chipotle aioli and sprinkle over plant-based grated cheese. Enjoy!