Cal Smart Chipotle Protein Shred Burrito Bowls
with Guacamole and Pickled Jalapeños- Sulphites
- Milk
- Egg
- Mustard
- Soy
This bowl packs in all the flavours of a burrito: Mexican-style rice, charred veggies, zippy guac, spicy pickled jalapeños and garlicky, smoky protein shreds! No tortilla? No problem!
Ingredients
200 g
Plant-Based Protein Shreds
0.38 cup
Parboiled Rice
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
3 unit(s)
Garlic, cloves
56 g
Corn Kernels
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Jalapeño
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
3 tbsp
Guacamole
1 unit(s)
Chicken Broth Concentrate
2 tbsp
Chipotle Sauce
(Contains: Milk, Egg, Mustard, Soy)
1 unit(s)
Red Onion
Not included in your delivery
½ tbsp
Oil*
½ tbsp
Unsalted Butter*
(Contains: Milk)
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then mince or grate garlic.Heat a medium pot over medium heat.When hot, add 1/2 tbsp (1 tbsp) butter, then half the garlic, half the Enchilada Spice Blend and half the rice (use all rice for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.Add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrate. Bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Add jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small pot. Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.Remove the pot from heat.Transfer jalapeños, including liquid, to a small bowl.Place in the fridge to cool.
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then onions, peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.Season with salt and pepper.Transfer veggies to a large bowl, then cover to keep warm.
Add 1/2 tsp (1 tsp) oil to the same pan, then protein shreds. Cook, flipping once or twice, until crispy, 6-8 min.**Season with salt and pepper.Add 1/4 cup (1/2 cup) water and chipotle sauce. Cook, stirring often, until sauce thickens slightly, 2-3 min.Remove the pan from heat.
Stir together guacamole and 1 tsp (2 tsp) pickling liquid in another small bowl.Fluff rice with a fork.Divide rice, veggies and protein shreds between bowls.Top with as many pickled jalapeños as desired.Dollop guacamole over top.
