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Mexican Smashed Chickpea Rice Bowl

Mexican Smashed Chickpea Rice Bowl

with Toasted Pumpkin Seeds & Avocado Salsa

Vegetarian
Read more

Say hello to the king of veggie burrito bowls! There's nutrient-packed chickpeas that are wholesome and filling, garlic rice and avocado salsa, plus a sublime helping of cheesy goodness and a sprinkling of toasted pumpkin seeds for extra crunch. Enjoy!

Tags:VeggieSpicy
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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

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

1

red onion

1 packet

pumpkin seeds (pepitas)

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

½

avocado

1

tomato

1 bunch

coriander

1 bag

baby spinach leaves

1 tin

chickpeas

½ sachet

Mexican Fiesta spice blend

¾ packet

tomato paste

1 packet

sour cream

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

¼ cup

rice wine vinegar

¼ cup

water (for the onion)

¾ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4517 kJ
Fat60.6 g
of which saturates28.4 g
Carbohydrate97.8 g
of which sugars13.1 g
Dietary Fibre0 g
Protein32 g
Cholesterol0 mg
Sodium1388 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) 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!

2

While the rice is cooking, thinly slice the red onion. In a small bowl, combine the rice wine vinegar, water (for the onion) and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Set aside until serving.

3

Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Scoop the flesh out of the avocado (see ingredients) and cut into 1cm cubes. Roughly chop the tomato and coriander. In a medium bowl, add the avocado, tomato and coriander. Add a drizzle of olive oil and season with salt and pepper. Toss to combine, then set aside. Roughly chop the baby spinach leaves. Drain and rinse the chickpeas.

4

SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the chickpeas and cook, tossing occasionally, until golden, 2-3 minutes. Add the remaining garlic, the Mexican Fiesta spice blend (see ingredients), tomato paste (see ingredients) and remaining butter and cook until fragrant, 1 minute. Add the water (for the sauce), then simmer until thickened, 2-3 minutes.

5

Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Season to taste. TIP: Add a splash more water if the chickpea mixture looks too thick.

6

Drain the pickled onion. Stir the baby spinach through the rice, then divide between bowls. Top with the Mexican smashed chickpeas, avocado salsa, pickled onion and sour cream. Sprinkle over the shredded Cheddar cheese and toasted pumpkin seeds.