Plant-Based 'Beef' Burrito Bowl
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Plant-Based 'Beef' Burrito Bowl

Plant-Based 'Beef' Burrito Bowl

with Charred Corn Salsa & Chipotle 'Aioli'

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:
Easy Prep
Plant Based
Climate Superstar
Allergens:
Soy
Gluten
Wheat

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

1

brown onion

1

tomato

1 bag

baby spinach leaves

1 tin

sweetcorn

1 packet

plant-based aioli

1 packet

mild chipotle sauce

(Contains Soy;)

1 packet

plant-based mince

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

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

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Nutritional Values

Energy (kJ)3382 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

Instructions

1
1

• 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.

2
2

• While the rice is cooking, 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.

3
3

• Transfer the charred corn to a medium bowl. Add spinach, tomato and a splash 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.

4
4

• 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!