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Roasted Cauliflower Burrito Rice Bowl

Roasted Cauliflower Burrito Rice Bowl

with Corn Salsa, Avocado & Lemon Yoghurt

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Try this twist on a burrito bowl, with spiced and roasted cauliflower, plus classic Mexican sides topping a generous serve of our aromatic garlic rice. It's the ideal recipe to try something new and taste just how versatile veggies can be!

Tags:SpicyVeggie
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 sachet

Mexican Fiesta spice blend

1 clove

corn

2 clove

garlic

1 packet

brown onion

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

avocado

1 packet

tomato

1 bag

baby spinach leaves

½ block

lemon

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3394 kJ
Fat43.2 g
of which saturates13.6 g
Carbohydrate86.1 g
of which sugars17 g
Dietary Fibre0 g
Protein18.5 g
Cholesterol0 mg
Sodium1039 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

SPICY! The spice blend is hot, use less if you're sensitive to heat. Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower and Mexican Fiesta spice blend on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Place the corn cob on the oven tray and drizzle with olive oil. Roast until tender, 20-25 minutes. TIP: Cut the cauliflower to size so it cooks in time.

2

While the veggies are roasting, finely chop the garlic. Finely chop the brown onion. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the onion until starting to soften, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, the water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, scoop out the flesh of the avocado, then thinly slice. Finely chop the tomato. Roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges.

4

In a small bowl, combine the Greek-style yoghurt and lemon zest. Season to taste and set aside.

5

When the corn is done, allow to cool slightly, then slice the kernels from the cob. In a medium bowl, combine the charred corn, tomato and baby spinach. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste and mix well.

6

Divide the garlic rice, avocado and corn salsa between bowls. Top with the roasted cauliflower and lemon yoghurt. Serve with any remaining lemon wedges.