Burrito Bowl
Easy
•30 Min
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Ingredients
4
ingredient_quantity
recipe ingredient
Olive oil
2
tbsps
Onion, finely chopped
150
g
Sweet Pepper
120
g
Tomatoes (200g), chopped finely
1
Avocado, mashed
1
Corn, sweet, yellow, canned, whole kernel, drained solids
300
g
Baby spinach leaves
60
g
Tomatoes (200g), chopped finely
1
Coriander Leaves
25
g
Red Onion
50
g
Cucumber
130
g
Olive oil
2
tbsps
Lime Juice
1
tbsp
Rice Portion
If using precooked rice ½ cup per person is a portion size
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
49.19 g
Energy
412.52 kcal
Fats
21.51 g
Protein
7.18 g
Nutrition Table Footer
4 min
10 min
5 min
5 min
5 min
1 min
Recipe steps
30 min
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Make rice according to packet instructions and keep warm.
Recipe steps
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.
Recipe steps
30 min
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To make tomato salsa, in medium sized bowl, add all ingredients and combine well, reserve.
Recipe steps
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
Recipe steps
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.
Recipe steps
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.