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Spanish-Inspired Veggie Burrito Bowl

Spanish-Inspired Veggie Burrito Bowl

with Avocado and Pico De Gallo

Veggie
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A deconstructed burrito? What fun! Delicious seared ground round teams up with hearty basmati rice, creamy guacamole and citrusy lime crema. We call that a touchdown!

Allergens:Soy/SojaWheat/BléMustard/MoutardeMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Veggie Ground Round

(ContainsSoy/Soja, Wheat/Blé, Mustard/Moutarde)

2 unit

Green Onions

10 g

Cilantro

6 g

Garlic

6 tbsp

Sour Cream

(ContainsMilk/Lait)

¾ cup

Basmati Rice

113 g

Grape Tomatoes

1 unit

Avocado

1 unit

Lime

113 g

Corn Kernels

1 tbsp

Paprika-Cumin-Garlic Blend

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories751 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate103 g
Sugar7 g
Dietary Fiber17 g
Protein40 g
Cholesterol15 mg
Sodium265 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Garlic Press
Measuring Cups
Zester
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Don’t have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* In a medium pot, add 1 1/2 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, halve the tomatoes. Zest, then juice the lime. Peel, then mince or grate the garlic. Thinly slice the green onions. Finely chop the cilantro. Peel and cut the avocado(s) into 1/2-inch pieces.

2

Add the rice to the medium pot with the boiling water. Reduce the heat to low. Cook, still covered, until the rice is tender and the liquid has been absorbed, 12-14 min.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the veggie ground round, paprika-cumin-garlic blend and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Cook, breaking up the veggie ground round into smaller pieces, until ground round is golden-brown and slightly crispy, 5-6 min.

4

Add the corn and garlic to the pan with the veggie ground round. Cook, stirring occasionally, until the corn is warmed through and garlic is fragrant, 2-3 min. Remove the pan from the heat and stir in half the lime juice.

5

In a small bowl, stir together the sour cream and half the lime zest. Season with salt and pepper. (NOTE: This is your lime crema!) In a medium bowl, combine the tomatoes, avocado, half the green onions, half the cilantro and remaining lime juice. Season with salt and pepper. (NOTE: This is your pico de gallo!)

6

When the rice is done, fluff with a fork and season with salt. Stir in the remaining green onions, remaining lime zest and remaining cilantro. Divide the rice between bowls, then top with the veggie ground round mixture and pico de gallo. Dollop with the lime crema.