Loaded Plant-Based Mince Burrito Rice Bowl Bar
with Guacamole, Sour Cream & Zingy Tomato
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
We're making tonight's dinner family-style, plating up only the most delicious Tex-Mex plant-based mince with an array of sides to add at your choosing. With guac, pickled onion, zingy tomato and of course, fluffy rice, you'll be at the bottom of the bowl in no time.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Red Onion
1
Avocado
1 packet
Light Sour Cream
(Contains: Milk;)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1
Tomato
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Tomato Paste
1
Lemon
2
Garlic
Utensils
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 (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 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 red onion (see ingredients).
• In a small bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add to
pickling liquid. Add enough water to just cover
onion. Set aside.
• Slice avocado in half and scoop out flesh.
• Slice lemon into wedges.
• In a medium bowl, mash avocado with a squeeze of
lemon juice and a drizzle of olive oil until smooth.
• Season to taste with salt and pepper. Set aside.
Little cooks: Get your muscles working and help mash the avocado!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add Tex-Mex spice blend and tomato paste, and cook, stirring, until fragrant, 1 minute.
• Add the water (for the mince), and simmer until slightly thickened, 1 minute. Season to taste.
• While the mince is cooking, finely chop tomato.
• In a medium bowl, combine tomato with a drizzle
of olive oil and a squeeze of lemon juice. Season
to taste.
Little cooks: Take the lead by tossing the salsa!
• Drain pickled onion.
• Bring everything to the table.
• Build your own plate with Tex-Mex plant-based mince, rice, guacamole, pickled onion, zingy tomato, Cheddar
cheese and light sour cream.
• Serve with any remaining lemon wedges.
If you’ve added mini flour tortillas: Warm in the
microwave in 10 second bursts, until heated through.
