30 Min
Easy
Burrito Bowl
Ingredients
4
ingredient_quantity
recipe ingredient
130
g
Brown Rice
Tip
2
tbsps
Extra Virgin Olive Oil
150
g
Medium Brown Onion, chopped finely
120
g
Red capsicum, sliced
1
Tomato
1
Avocado, diced
300
g
Corn, sweet, yellow, canned, whole kernel, drained solids
60
g
Baby spinach leaves
1
Tomato
25
g
Coriander leaves, chopped
50
g
Red Onion
130
g
Cucumber
2
tbsps
Extra Virgin Olive Oil
1
tbsp
Lime Juice
.
Nutrition Value
Carbohydrates
49.19 g
Energy
412.52 kcal
Fats
21.51 g
Protein
7.18 g
Information per serving
Instruction
30 Minutes
-
Step1
4 MinMake rice according to packet instructions and keep warm. -
Step2
10 MinIn a medium bowl place MAGGI Mexican Plant Based Mince with 1 cup (250mL) water, stir and leave for 10 minutes until water is absorbed. -
Step3
5 MinTo make tomato salsa, in medium sized bowl, add all ingredients and combine well, reserve. -
Step4
5 MinHeat 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 for 1-2 minutes. -
Step5
5 MinReduce to medium heat, add tomatoes, cook for a further 4-5 minutes until the tomato breaks down, stirring occasionally. -
Step6
1 MinServe rice into 4 bowls, top with cooked MAGGI Mexican Plant Based Mince, avocado, baby spinach, corn, and tomato salsa.
