Plant-Based Bean & Mince Burrito Bowl

Name: Plant-Based Bean & Mince Burrito Bowl with Pickled Onion Salsa & Cheeze
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Red Kidney Beans; 1 packet Tomato Paste; 1 Red Onion; 1 packet Basmati Rice; 1 packet Coriander; 1 tin Sweetcorn; 3 Garlic; 1 Carrot; 1 packet Mild Chipotle Sauce; 200 g Plant-Based Mince; 1 Red Radish; 1 packet Plant-Based Smokey Aioli; 1 sachet Tex-Mex Spice Blend

with Pickled Onion Salsa & Cheeze

Up to 180$ + Free Treats / Extras for Life

Tags:

Plant Based

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Red Kidney Beans

1 packet

Tomato Paste

Red Onion

1 packet

Basmati Rice

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

1 packet

Coriander

1 tin

Sweetcorn

Garlic

Carrot

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

200 g

Plant-Based Mince

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

Red Radish

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

1 sachet

Tex-Mex Spice Blend

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

Nutritional Values

Calories873 kcal

Energy (kJ)3650 kJ

Fat26.4 g

of which saturates5.2 g

Carbohydrate111 g

of which sugars19.5 g

Dietary Fibre32.2 g

Protein42.7 g

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt and bring to the boil. Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

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

• While the rice is cooking, grate carrot. • Drain and rinse red kidney beans. • Drain sweetcorn. • Thinly slice red onion and red radish.

• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the pickled onion mixture in 30 second bursts, until softened. • In a medium bowl add radish and sweetcorn. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

Custom Recipe: If you've added plant-based mince, cook plant-based mince with carrot, breaking up with a spoon, until just browned, 4-5 minutes.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend, tomato paste and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in kidney beans, mild chipotle sauce (see ingredients), the water (for the beans), brown sugar and plant-based butter. Simmer until slightly thickened, 1-2 minutes. Season to taste.

• Divide garlic rice between bowls. • Top with beans, radish-corn salsa and pickled onion. • Serve with plant-based smokey aioli and tear over coriander to serve. Enjoy!