Veggie Chilli Burrito Bowl
with Tomato Salsa, Greek Style Natural Yoghurt and Cheese
This Plant-Based Chilli Burrito Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
2 unit(s)
Medium Tomato
30 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 pinch
Chilli Flakes
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, peel and grate the garlic (or use a garlic press).
b) Heat a large frying pan on medium-high heat with a drizzle of oil.
d) Once hot, add the plant-based burgers to the pan.
d) Use a spoon to mash into a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.
a) Add the garlic and Central American style spice mix to the plant-based mince. Stir-fry until fragrant, 30 secs.
b) Pour the passata, veg stock paste and water for the sauce (see pantry for amount) into the pan. Add a pinch of sugar (if you have any). Stir together and bring to the boil, then reduce the heat.
c) Simmer, stirring occasionally, until the sauce has thickened, 10-12 mins.
d) Season with salt and pepper, then remove from the heat.
a) Meanwhile, cut the tomatoes into 1cm chunks. Pop the tomato chunks into a small bowl with the olive oil for the salsa (see pantry for amount).
c) Season with salt and pepper, mix together, then set your salsa aside.
a) Grate the Cheddar cheese.
a) When everything's ready, fluff up the rice with a fork and share between your bowls.
b) Top with the chilli, tomato salsa and grated Cheddar in separate sections over the rice, then add a dollop of Greek style natural yoghurt.
c) Finish with a sprinkle of chilli flakes for those who'd like some more heat (add less if you'd prefer things milder).
Enjoy!
