Veggie Burrito Bowls
with Chicken Breasts, Roasted Sweet Potato and DIY Salsa- Mustard
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Chicken breast • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Roma tomatoes • Sweet potato • Sweet bell pepper • Basmati rice • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Lemon • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Green onion.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Tomato
1 unit(s)
Green Onion
1 unit(s)
Lemon
1 tbsp
Tex-Mex Paste
(Contains: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy, May contain traces of allergens, Mustard)
6 tbsp
Guacamole
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Pepper*
0.38 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, peel then cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes, Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, for 15-18 min, stirring halfway through, until golden-brown and tender.
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp and charred in spots. Season with salt and pepper.
- Remove the pan from heat, then transfer peppers to a plate to cool.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook for 5-6 min, breaking up protein shreds into bite-sized pieces, until slightly crispy.
- Add Tex-Mex paste and 1/3 cup (2/3 cup) water. Cook, for 2-3 min stirring occasionally, until slightly thickened.
- Transfer to a plate. Season with pepper. Cover to keep warm.
- Caefully wipe pan clean.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Cut tomatoes into 1/4-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To a medium bowl, add tomatoes, half the charred peppers, half the green onions, half the lemon juice and 1/2 tsp (1 tsp) sugar.
- Season with salt and pepper, then stir to combine.
- To a small bowl, add guacamole, lemon zest and remaining lemon juice. Season with salt and pepper, then stir to combine.
- Fluff rice with a fork, then stir in remaining peppers and remaining green onions.
- Thinly slice chicken.
- Divide rice between bowls. Top with chicken,sweet potatoes, protein shreds and DIY salsa.
- Dollop guacamole over top.
- Squeeze a lemon wedge over top, if you like.
If you've opted to add chicken breasts, transfer cooked protein shreds to a plate. Season with pepper. Cover to keep warm. Carefully wipe pan clean. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top bowls with chicken.
