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Chickpea & Veggie Burrito Bowl

Chickpea & Veggie Burrito Bowl

with Garlic Rice, Salsa & Cheddar

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What do you get when you load up fluffy garlic rice with all the best veggie burrito fillings? Your new go-to meal! From the slight chew of the Tex-Mex chickpeas to the crunch from the cucumber and creaminess from the light sour cream, this dish nails it in the flavour and texture department. Sprinkle with herbs to bring out the fresh flavours of the dish.

Tags:VeggieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

sweet potato

1

onion

3 clove

garlic

1 packet

basmati rice

1 tin

sweetcorn

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

1

cucumber

½

lemon

1 packet

light sour cream

(ContainsMilk)

1 packet

tomato paste

½ sachet

vegetable stock powder

1 bag

herbs

1 packet

tomato salsa

(May be present Milk, Egg, Tree Nuts)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

1 cup

water (for the sauce)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3934 kJ
Fat34 g
of which saturates17.1 g
Carbohydrate117.3 g
of which sugars23.5 g
Protein29.4 g
Sodium1647 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 220°C/200°C fan-forced. Cut sweet potato into small chunks. Cut onion into thick wedges. Spread prepped veggies out on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

2

Meanwhile, finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) 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 the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

3

While rice is cooking, drain sweetcorn. Drain and rinse chickpeas. Finely chop cucumber. Zest lemon to get a generous pinch, then slice into wedges.

4

Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add cucumber and a squeeze of lemon juice (add more or less lemon juice to suit your taste). Toss to combine. Season, then set aside. In a small bowl, combine light sour cream and lemon zest. Season with salt.

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

5

SPICY! The spice blend is mild, but use less if you're sensitive to heat.

Return frying pan to medium heat with a drizzle of olive oil. Cook tomato paste, chickpeas, Tex-Mex spice blend and remaining garlic, tossing, until fragrant, 1-2 minutes. Add the water (for the sauce) and vegetable stock powder (see ingredients). Bring to a simmer and cook until tender, 3-4 minutes. If mixture looks too thick, add a splash more water. Remove from heat. Lightly crush chickpeas. Stir through roasted veggies. Season to taste.

6

Roughly chop herbs. Divide garlic rice between bowls. Top with Tex-Mex chickpeas, corn salsa, sour cream and tomato salsa. Sprinkle with shredded Cheddar cheese. Garnish with herbs. Serve with any remaining lemon wedges.