This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
MAGGI Burrito Bowls Marinade & Drizzle
1pkt
Lentils, mature seeds, cooked, boiled, with salt
400g
Canned Chickpeas
1Can
Vegetable Oil
2tsps
Medium (150g) onion, sliced
200g
Quinoa, cooked
400g
Iceberg Lettuce
120g
Canned Corn
300g
Red Capsicum
75g
Red Onion
75g
Coriander leaves, chopped
1tbsp
Lime Juice
1tbsp
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
78.71 g
Energy
490.77 kcal
Fats
10.24 g
Protein
22.25 g
Nutrition Table Footer
Recipe steps
20 min
5 min
5 min
5 min
5 min
Recipe steps
20 min
Step 1
In a medium bowl, combine MAGGI Burrito Bowls Quick Marinade with lentils and chickpeas. Marinate for 5 minutes.
Recipe steps
20 min
Step 2
Meanwhile, to make corn salsa, combine all the ingredients in a small bowl and set aside.
Recipe steps
20 min
Step 3
Heat oil in a frying pan over medium to high heat. Add onions and cook for 2 minutes or until golden. Add marinated lentils and chickpeas, cook for 3-4 minutes, s
Recipe steps
20 min
Step 4
Divide quinoa into 4 bowls add lettuce, corn salsa, chickpea and lentils. Add the MAGGI Burrito Bowls Drizzle to each bowl and enjoy!