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.
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. )
1
brown onion
1
tomato
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 packet
pickled jalapeños
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
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half 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 (the rice will finish cooking in it's own steam, so don't peek!).
• Finely chop brown onion. Roughly chop tomato and baby spinach leaves. Drain sweetcorn. • In a small bowl, combine plant-based aioli and half the mild 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, tomato and a drizzle of the white wine vinegar. 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 onion, breaking up mince with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend and chipotle sauce 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.
• Divide garlic rice between bowls. • Top with plant-based beef, charred corn salsa and pickled jalapeños (if using). • Serve with a dollop of chipotle aioli. Enjoy!