Burrito Bowl

Name: Burrito Bowl
Prep time: 15 s
Cook time: 14 s
Total time: 30 s
Yield: 4
Ingredients: 130 Grams Brown Rice; 2 Tablespoons Extra Virgin Olive Oil; 150 Grams Medium Brown Onion chopped finely; 120 Grams Red capsicum sliced; 300 Grams Tomato chopped roughly; 1 Unit Avocado diced; 300 Grams Corn sweet yellow canned whole kernel drained solids; 60 Grams Baby spinach leaves; 300 Grams Tomato chopped roughly; 25 Grams Coriander leaves chopped; 50 Grams Red Onion chopped finely; 130 Grams Cucumber chopped finely; 2 Tablespoons Extra Virgin Olive Oil; 1 Tablespoon Lime Juice

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Easy

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30 Min

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Ingredients

Brown Rice

130 g

Olive oil

2 tbsps

Onions, chopped

150 g

Red Capsicum, sliced thinly

120 g

Tomato

Avocado

Corn, sweet, yellow, canned, whole kernel, drained solids

300 g

Spinach

60 g

Tomato

Fresh coriander

25 g

Red Onion

50 g

Telegraph cucumber, sliced

130 g

Olive oil

2 tbsps

Lime Juice

1 tbsp

Rice Portion

If using precooked rice ½ cup per person is a portion size

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Nutritional Information

per serving

Carbohydrates

49.19 g

Energy

412.52 kcal

Fats

21.51 g

Protein

7.18 g

per serving

Recipe steps

30 min

4 min

10 min

5 min

1 min

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Recipe steps

30 min

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Make rice according to packet instructions and keep warm.

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30 min

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In a medium bowl place MAGGI Mexican Plant Based Mince with 1 cup (250mL) water, stir and leave for 10 minutes until water is absorbed.

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30 min

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To make tomato salsa, in medium sized bowl, add all ingredients and combine well, reserve.

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30 min

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Heat a large frying pan over medium to high heat add oil, onion and capsicum cook for 2-3 minutes, or until softened; add the MAGGI Mexican Plant Based Mince cook

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30 min

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Reduce to medium heat, add tomatoes, cook for a further 4-5 minutes until the tomato breaks down, stirring occasionally.

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30 min

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Serve rice into 4 bowls, top with cooked MAGGI Mexican Plant Based Mince, avocado, baby spinach, corn, and tomato salsa.

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Burrito Bowl

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