Plant-Based Bean Burrito Bowl

Name: Plant-Based Bean Burrito Bowl with Radish Salsa, Smokey Aioli & Pickled Onion
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 clove garlic; 1 packet basmati rice; 1.5 cup water (for the rice); 1 packet red kidney beans; 1 carrot; 1 tomato; 1 red onion; 1 Red Radish; 1 tbs white wine vinegar; 1 sachet Tex-Mex spice blend; ½ packet mild chipotle sauce; 1 packet tomato paste; ⅓ cup water (for the beans); ½ tsp brown sugar; 10 g plant-based butter; 1 packet Plant-Based Smokey Aioli

with Radish Salsa, Smokey Aioli & Pickled Onion

Get up to $200 off!

Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce and you'll have a plant-based protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy deliciousness.

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Calorie Smart

•Climate Superstar

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

3 clove

garlic

1 packet

basmati rice

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

1 packet

red kidney beans

carrot

tomato

red onion

Red Radish

1 sachet

Tex-Mex spice blend

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

½ packet

mild chipotle sauce

(Contains: Soy;)

1 packet

tomato paste

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tbs

white wine vinegar

⅓ cup

water (for the beans)

½ tsp

brown sugar

10 g

plant-based butter

Nutritional Values

Energy (kJ)2634 kJ

Calories630 kcal

Fat20 g

of which saturates2.2 g

Carbohydrate93 g

of which sugars17.7 g

Dietary Fibre23.4 g

Protein16.9 g

Sodium942 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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, drain and rinse red kidney beans. • Grate carrot. • Roughly chop tomato. • 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 tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until tender, 2-3 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.