Loaded Plant-Based Mince Fajita Bowl
with Brown Rice & Fetta
With a bright mix of colours and flavours, this Mexican bowl is bound to make everyone happy. This one starts with wholesome brown rice and adds roasted veggies and spiced plant-based mince for a nutritionally balanced meal bursting with deliciousness in every bite!
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 packet
brown rice
1 packet
chicken stock pot
1
capsicum
½
red onion
1
zucchini
2 clove
garlic
1 bag
coriander
1 tin
sweetcorn
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
Fetta Cubes
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
3 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • In a medium saucepan, add the brown rice, the water and chicken stock pot and bring to the boil. • Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice.
• Meanwhile, cut capsicum into strips. • Cut red onion (see ingredients) into wedges. • Cut zucchini into thin sticks.
• Place veggies on a lined oven tray. • Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.
• While the veg is roasting, drain sweetcorn. Finely chop garlic. • Heat a large frying pan over high heat. Add corn and cook, tossing occasionally, until lightly charred, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out!
• SPICY! This spice blend is hot, use less if you're sensitive to heat. When the rice has 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince and Mexican Fiesta spice blend, breaking up with a spoon, until just browned, 4-5 minutes.
• Divide the brown rice between bowls. Top with plant-based mince, roast veggies, garlic corn and Greek-style yoghurt. • Tear over coriander and crumble over fetta. Enjoy!