Burrito Bowl
Easy
•30 Min
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Ingredients
4
ingredient_quantity
recipe ingredient
Extra Virgin Olive Oil
2
tbsps
Medium Brown Onion, chopped finely
150
g
Red capsicum, sliced
120
g
Tomato
1
Avocado, diced
1
Corn, sweet, yellow, canned, whole kernel, drained solids
300
g
Baby spinach leaves
60
g
Tomato
1
Coriander leaves, chopped
25
g
Red Onion
50
g
Cucumber
130
g
Extra Virgin 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
Make rice according to packet instructions and keep warm.
Recipe steps
30 min
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
To make tomato salsa, in medium sized bowl, add all ingredients and combine well, reserve.
Recipe steps
30 min
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
Reduce to medium heat, add tomatoes, cook for a further 4-5 minutes until the tomato breaks down, stirring occasionally.
Recipe steps
30 min
Serve rice into 4 bowls, top with cooked MAGGI Mexican Plant Based Mince, avocado, baby spinach, corn, and tomato salsa.