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Tex-mex Style Pork Mince Bulgur bowl

Tex-mex Style Pork Mince Bulgur bowl

Tex-mex Style Pork Mince Bulgur bowl

with coriander and creamy avocado

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A recipe conveniently customised just to your liking.

Tags:

Quick

Allergens:

Cereals containing gluten

•Wheat

•Egg

•Mustard

The quantities provided above are averages only.

Total15 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)

240 grams

Irish Pork Mince

2 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Avocado

2 unit(s)

Tomato

1 unit(s)

Lime

1 unit(s)

Onion

5 grams

Coriander

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Vegetable Stock

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

1 tbsp

Oil

Nutrition Values

Energy (kJ)5396 kJ

Energy (kcal)1290 kcal

Fat69.5 g

of which saturates15.6 g

Carbohydrate122.2 g

of which sugars10.9 g

Dietary Fiber16.1 g

Protein46.3 g

Salt6.7 g

Trans Fat3.1 g

Potassium869.6 mg

Calcium44.4 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

•Pot with Lid

Cooking steps

Cook the Bulgur

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour 300ml water (per 2P) into a large pot, stir in the stock and bring to the boil.
Add the bulgur, bring back to the boil and simmer for 1 min. Cover with a lid and remove from the heat. Leave aside until ready to serve.
Halve the avocado and remove the pit and skin. Cut the flesh into cubes.
Cut the tomato into 2cm chunks. Halve, peel and thinly slice the onion. Roughly chop the coriander.

Fry the Mince

2

Place a pan over medium heat with a drizzle of oil.
Add the onion and fry for 1 min.
Add the mince and fry for 3 mins, then add the Mexcian Spice and fry for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
Cut the tortillas into triangles.
Add the tortillas to the oven and bake until crispy, 6-8 mins.

Make the Dressing

3

Meanwhile, quarter the lime.
In a bowl, mix the aioli with the paprika and the juice of 1 lime wedge (per 2P).
Mix together then season with salt and pepper. Loosen with a splash of water if necessary.

Finish and Serve

4

Divide the bulgur between bowls or deep plates.
Add the mince, tomato and avocado.
Drizzle over the dressing and season with salt and pepper.
Sprinkle the coriander over the top.
Serve with tortilla chips and lime wedges alongside.

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