Chickpea & Veggie Burrito Bowl
with Garlic Rice, Salsa & Cheddar
What do you get when you load up fluffy garlic rice with all the best veggie burrito fillings? Your new go-to meal! From the slight chew of the Tex-Mex chickpeas to the crunch from the cucumber and creaminess from the light sour cream, this dish nails it in the flavour and texture department.
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.
Ingredients
1
sweet potato
1
red onion
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1 tin
chickpeas
1
cucumber
½
lemon
1 packet
Light Sour Cream
(Contains Milk;)
1
tomato paste
½ sachet
vegetable stock powder
1 bag
coriander
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
1 cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into small chunks. Cut the red onion into thick wedges. Place the prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water (for the rice) and a generous pinch of salt. Stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the sweetcorn. Drain and rinse the chickpeas. Finely chop the cucumber. Zest the lemon to get a generous pinch, then slice into wedges.
Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add the cucumber and a squeeze of lemon juice. Toss to combine. Season, then set aside. In a small bowl, combine the light sour cream and lemon zest. Season with salt.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
TIP: Add more or less lemon juice to taste.
SPICY! The spice blend is mild, but use less if you're sensitive to heat. Return the frying pan to a medium heat with a drizzle of olive oil. Cook the tomato paste, chickpeas, Tex-Mex spice blend and remaining garlic, tossing, until fragrant, 1-2 minutes. Add the water (for the sauce) and vegetable stock powder (see ingredients) and bring to a simmer, until tender, 3-4 minutes. Remove the pan from the heat. Lightly crush the chickpeas. Stir through the roasted veggies. Season to taste.
TIP: Add a splash more water if the sauce looks too thick.
Roughly chop the coriander. Divide the garlic rice between bowls. Top with the chickpeas, corn salsa, sour cream and tomato salsa. Sprinkle over the shredded Cheddar cheese. Garnish with the coriander and any remaining lemon wedges.