Plant-Based Beef Burrito Bowl

Name: Plant-Based Beef Burrito Bowl with Charred Corn Salsa & Chipotle Aioli
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 clove garlic; 20 g plant-based butter (for the sauce); 1 packet basmati rice; 1.5 cup water; 1 brown onion; 1 tomato; 1 bag baby spinach leaves; 1 tin sweetcorn; 1 packet plant-based aioli; 1 packet mild chipotle sauce; 1 drizzle white wine vinegar; 1 packet plant-based mince; 1 packet pickled jalapeños; 1 sachet Tex-Mex spice blend

with Charred Corn Salsa & Chipotle Aioli

Get up to $200 off!

Boasting all the best bits you'll find in a burrito, you can't go wrong with this bountiful bowl. The plant-based mince is the MVP - it browns a lot like beef mince would in in the pan, and stands up well to the mild Tex-Mex flavours.

Tags:

Climate Superstar

•Plant Based

•Easy Prep

Allergens:

Soja

•Gluten

•Wheat

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 Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

brown onion

tomato

1 bag

baby spinach leaves

1 tin

sweetcorn

1 packet

plant-based aioli

1 packet

mild chipotle sauce

1 packet

plant-based mince

1 packet

pickled jalapeños

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1.5 cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3388 kJ

Fat38.9 g

of which saturates6.2 g

Carbohydrate83 g

of which sugars13.7 g

Protein25.6 g

Sodium1925 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water 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 water is absorbed, 10 minutes (the rice will finish cooking in it's own steam, so don't peek!).

• Finely chop brown onion. Roughly chop tomato and baby spinach leaves. Drain sweetcorn. • In a small bowl, combine plant-based aioli and half the mild chipotle sauce. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes.

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

• Transfer the charred corn to a medium bowl. Add spinach, tomato and a drizzle of the white wine vinegar. Toss to coat, then season with salt and pepper to taste. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince and onion, breaking up mince with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend and chipotle sauce are mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and remaining chipotle sauce and garlic. Cook until fragrant, 1-2 minutes.

• Divide garlic rice between bowls. • Top with plant-based beef, charred corn salsa and pickled jalapeños (if using). • Serve with a dollop of chipotle aioli. Enjoy!