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Burrito Bowl

Burrito Bowl

4.4
(7)
  • 4 Serves
  • 14 minutes
  • 16 minutes

Recipe supplied by MAGGI.

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Ingredients

2/3 cups (130g) uncooked brown rice
1 packet (100g) MAGGI Mexican Plant Based Mince
2 tsp olive oil
1 medium (150g) onion chopped, finely
1 medium (120g) red capsicum, sliced
2 medium (300g) tomatoes, chopped roughly
1 avocado diced
1 x tin (300g) corn kernels
60g baby spinach leaves
Tomato Salsa
2 medium (300g) tomatoes, chopped finely
1/4 cup (25g) coriander, chopped finely
1/2 small (50g) red onion, chopped finely
1 small (130g) cucumber, chopped finely
2 tbsp (40mL) olive oil
1 tbsp (20mL) lime juiced
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Make rice according to packet instructions and keep warm.
  2. In a medium bowl place MAGGI Mexican Plant Based Mince with 1 cup (250mL) water and rehydrate for 10 minutes.
  3. Meanwhile to make tomato salsa, in medium sized bowl, add all ingredients and combine well, reserve.
  4. Heat 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 and cook for 1 minute.
  5. Reduce to medium heat, add tomatoes, cook for a further 4-5 minutes until the tomato breaks down, stirring occasionally.
  6. Serve rice into 4 bowls, top with cooked MAGGI Mexican Plant Based Mince, avocado, baby spinach, corn and tomato salsa.

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