Easy Breezy Veggie Burrito Bowl
with spiced beans, smashed avo and sour creamCalories
:
1013 kcalProtein
:
31.2g proteinTotal
:
40 minutesDifficulty
:
EasyVeggie
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
Burrito bowls as a dinner idea are always exciting—a fiesta of flavours just waiting to happen. This veggie version is filled with Mexican spiced beans, a smashed avo and sour cream to cool down. All this sits atop a generous helping of fluffy garlic rice.
Ingredients
Serving amount
3 unit(s)
Garlic
150 grams
Rice
1 pack(s)
Red Kidney Beans
½ unit(s)
Lime
4 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Vegetable Stock
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Dried Chilli Flakes
100 grams
Smashed Avocado
65 grams
Sour Cream
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4237 kJ
Energy (kcal)1013 kcal
Fat32.5 g
of which saturates8.6 g
Carbohydrate140 g
of which sugars18.6 g
Dietary Fiber20.3 g
Protein31.2 g
Salt4.5 g
Potassium70.8 mg
Calcium3.6 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Zester
•Sieve
•Grater
•Pot with Lid
Cooking Steps
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Place a pot over medium heat with a drizzle of oil.
- Add half the garlic and stir-fry for 1 min.
- Rinse the rice to remove excess starch. Add the rice to the garlic and stir until coated, 30 secs.
2
- Add 300ml salted water (per 2P) to the pot and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, drain and rinse the beans in a sieve.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Add the remaining garlic and the Mexican spice mix to the pan.
- Fry until fragrant, 1 min.
- Stir in the chopped tomatoes, chilli flakes, beans, stock and ½ sugar (per 2P).
- Bring to the boil then simmer until the sauce has thickened, 5-6 mins.
4
- Zest and quarter the lime.
5
- Meanwhile, take 4 tortillas (per 2P) and slice into quarters to create triangles.
- Spread out on a lined baking tray, drizzle with oil and season with salt and pepper.
- Bake in the oven until crispy and golden, 5-7 mins.
- When the beans are ready, add the lime zest to the pan.
- Stir to combine and season to taste with salt, pepper and lime juice.
6
- Fluff up the rice with a fork, divide between bowls and spoon over the Mexican spiced beans.
- Top with the smashed avo.
- Add a dollop of sour cream.
- Serve with the lime quarters and tortillas on the side for dipping.
