Chickpea & Veggie Burrito Bowl
with Garlic Rice, Salsa & Cheddar
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 fresh brust from the salsa 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.
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.
Ingredients
1
sweet potato
1
brown onion
3 clove
garlic
1 packet
basmati rice
1 tin
sweetcorn
1 packet
chickpeas
(May be present: Wheat, Gluten. )
1
tomato
½
lime
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
tomato paste
½ sachet
vegetable stock powder
1 bag
coriander
½ packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
Tex-Mex spice blend
Not included in your delivery
1
olive oil
20 g
butter
1.5 cup
water (for the rice)
1 cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato into small chunks. Cut brown 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.
• 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.
• While rice is cooking, drain sweetcorn. • Drain and rinse chickpeas. • Roughly chop tomato. • Zest lime to get a generous pinch, then slice into wedges.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. • To the bowl with the corn, add tomato and a squeeze of lime juice (add more or less lime juice to suit your taste). Toss to combine. Season, then set aside. • In a small bowl, combine light sour cream and lime zest. Season with salt.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• 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.
• Roughly chop coriander. • Divide garlic rice between bowls. Top with Tex-Mex chickpeas, corn salsa, sour cream and tomato salsa. • Sprinkle with shredded Cheddar cheese. Garnish with coriander and any remaining lime wedges. Enjoy!
