Family-Style Plant-Based Mince Fajita Bowls

Name: Family-Style Plant-Based Mince Fajita Bowls with Capsicum & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Basmati Rice; 1 Tomato; 1 packet Light Sour Cream; 1 tin Sweetcorn; 1 Red Onion; 1 packet Coriander; 2 Garlic; 1 Capsicum; 1 sachet Tex-Mex Spice Blend; 200 g Plant-Based Mince

with Capsicum & Sour Cream

Up to 180$ + Free Treats / Extras for Life

Create your perfect bowl for dinner tonight with grilled Tex-Mex veggie mince, sautéed capiscum and onions, fluffy garlicky rice and all your favourite toppings—like sour cream, cheese and coriander. Fresh, customisable and full of flavour!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

Tomato

1 packet

Light Sour Cream

1 tin

Sweetcorn

Red Onion

1 packet

Coriander

Garlic

Capsicum

1 sachet

Tex-Mex Spice Blend

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

200 g

Plant-Based Mince

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

Nutritional Values

Calories602 kcal

Energy (kJ)2520 kJ

Fat16.4 g

of which saturates8.9 g

Carbohydrate81.5 g

of which sugars16.6 g

Dietary Fibre15.6 g

Protein26.8 g

Cholesterol0 mg

Sodium992 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic 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 and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice capsicum and red onion. • Drain sweetcorn. Finely chop tomato. Tear coriander.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Sprinkle over Tex-Mex spice blend, a pinch of salt and pepper, turning to coat, until fragrant, 1 minute.

• In a medium bowl, combine tomato, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Bring everthing to the table to serve. • Build your own plate with garlic rice, veggie mince, capsicum, onion, corn, tomato, coriander and light sour cream. Enjoy! • If you've selected an add-on bundle, serve with avocado-lime smash. Enjoy!