Plant-Based Bean Burrito Bowl
with Charred Corn Salsa, Coconut Yoghurt & Pickled Onion
Simmer hearty kidney beans with Tex-Mex spices and our mild chipotle sauce and you'll have a plant-based protein that will see everyone wiping their plates clean. Serve over fluffy garlic rice to soak up all the saucy, cheezy deliciousness.
This recipe is under 650kcal per serving.
We’ve replaced the plant-based grated cheese in this recipe with plant-based coconut yoghurt due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 tin
sweetcorn
1
carrot
1 bag
baby spinach leaves
1
tomato
1
red onion
½ packet
mild chipotle sauce
(Contains Soy;)
1 packet
tomato paste
1 packet
red kidney beans
1 sachet
Tex-Mex spice blend
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
Not included in your delivery
olive oil
1 tbs
white wine vinegar
⅓ cup
water
½ tsp
brown sugar
20 g
plant-based butter
1.25 cup
water (for the rice)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, drain sweetcorn. • Drain and rinse red kidney beans. • Grate carrot. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • While the corn is cooking, roughly chop baby spinach leaves and tomato. • Thinly slice red onion.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• In a small heatproof bowl, combine onion, the white wine vinegar, a splash of water and a good pinch of sugar and salt. • Microwave the pickled onion mixture in 30 second bursts, until softened. • To the bowl with the charred corn, add spinach and tomato. Drizzle with olive oil. Toss to combine. Season with salt and pepper to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until tender, 2-3 minutes.
• Add Tex-Mex spice blend, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes. • Stir in kidney beans, mild chipotle sauce (see ingredients), the water (for the beans), the brown sugar and the plant-based butter. Simmer until slightly thickened, 1-2 minutes. • Season to taste.
• Divide garlic rice between bowls. • Top with beans, charred corn salsa and pickled onion. • Top with a dollop of plant-based coconut yoghurt to serve. Enjoy!