Healing Burrito Bowl Inspired by Mega Latias with Falafel
with avocado and pico de gallo
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Veggie
•Family Friendly
•Vegan
The quantities provided above are averages only.
Total30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 pack(s)
Black Beans
2 sachet(s)
Chipotle Paste
1 unit(s)
Avocado
1 unit(s)
Onion
1 unit(s)
Tomato
1 unit(s)
Lime
5 grams
Coriander
1 unit(s)
Chilli
1 pack(s)
Sweetcorn
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3975 kJ
Energy (kcal)950 kcal
Fat30.8 g
of which saturates4.4 g
Carbohydrate129.8 g
of which sugars15.8 g
Dietary Fiber28.7 g
Protein26.1 g
Salt4.5 g
Trans Fat3.2 g
Potassium807.8 mg
Calcium41.6 mg
Iron1 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Cut the tomato into 1cm chunks.
- Zest and quarter the lime.
- Drain and rinse the black beans and sweetcorn (keep separate).
- Halve the chilli and discard the core and seeds. Finely chop.
3
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel for 3-5 mins, turning frequently for even cooking. Remove from the pan and return the pan to medium heat.
- Once hot, add the sweetcorn, chilli (use less if you don't like spice) and half the onion.
- Fry until softened, 5-6 mins.
- Season with salt and pepper.
4
- Once the veg is softened, add the chipotle paste to the pan along with the beans.
- Add a splash of water and cook for 2-3 mins more.
- Season to taste with salt and pepper.
5
- Meanwhile, roughly chop the coriander (stalks and all).
- To make the pico de gallo, mix tomato, coriander and remaining onion together in a bowl.
- Season to taste with salt, pepper and as much lime juice as you like.
- Halve the avocado and remove the pit. Cut into chunks (while still in its skin), then use a spoon to scoop out the flesh.
- Stir the lime zest into the cooked rice, fluffing it up as you go. Season to taste with salt and pepper.
6
- Divide your lime rice between bowls.
- Top with falafel, spoonfuls of chipotle beans, avocado and pico de gallo.
- Finish with a squeeze of lime juice.
- Serve with any remaining lime wedges alongside.
TIP: Have kids help assemble the healing burrito bowl.
