Family-Style Plant-Based Mince Fajita Bowls

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

with Garlic Rice, Rainbow Veggies & Sour Cream

Up to 180$ + Free Treats / Extras for Life

Create your perfect bowl for dinner tonight with grilled Tex-Mex plant-based 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:

Family

•Kid Friendly

•Calorie Smart

•Veggie

Allergens:

Milk

•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

Tomato

Red Onion

1 packet

Coriander

Garlic

1 packet

Light Sour Cream

(Contains: Milk;)

Capsicum

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 tin

Sweetcorn

Nutritional Values

Calories608 kcal

Energy (kJ)2540 kJ

Fat16.4 g

of which saturates7.8 g

Carbohydrate82 g

of which sugars16.8 g

Dietary Fibre16.3 g

Protein27.5 g

Sodium1000 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• 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.
• When oil is hot, cook plant-based mince and Tex-Mex spice blend, tossing, until browned, 5-6 minutes.

• In a medium bowl, combine tomato and 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, plant-based mince, capsicum, onion, corn, tomato, coriander and light sour cream. Enjoy!