Plant-Based Beef Burrito Bowl
with Charred Corn Salsa & Chipotle Aioli
Boasting all the best bits you'll find in a burrito, you can't go wrong with this bountiful bowl. The plant-based mince is the MVP - it browns a lot like beef mince would in in the pan, and stands up well to the mild Tex-Mex flavours.
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
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
½
red onion
1
carrot
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
plant-based aioli
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
¼ cup
rice wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to the pickling liquid. Add enough water to just cover onion. Set aside. • Grate carrot. Roughly chop baby spinach leaves. Drain sweetcorn. • In a small bowl, combine plant-based aioli and 1/2 the chipotle sauce. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Transfer the charred corn to a medium bowl. Add spinach and a splash of pickling liquid. Toss to coat, then season with salt and pepper to taste. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend and chipotle are mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and remaining chipotle sauce and garlic. Cook until fragrant, 1-2 minutes.
• Drain pickled onion. Divide garlic rice between bowls. • Top with plant-based beef, charred corn salsa and pickled onion. • Serve with a dollop of chipotle aioli. Enjoy!