NZ Mexican Veggie Mince Burrito Rice Bowl
with Tomato Salsa & Chipotle Aioli
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
1
Tomato
1 sachet
Tex-Mex Spice Blend
1 packet
Plant-Based Aioli
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
Veggie Mince
1
Red Onion
1
Carrot
2
Garlic
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
Nutrition
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the plant-based 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 and a generous pinch of salt, stir, and 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!
While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add enough water to just cover the onion and set aside until serving.
Grate the carrot. Roughly chop the tomato and baby spinach leaves. In a small bowl, combine the plant-based aioli and 1/2 the chipotle sauce.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the veggie mince and carrot and cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the Tex-Mex spice blend, and the remaining chipotle sauce and garlic, and cook until fragrant, 1-2 minutes. TIP: SPICY! The spice blend is hot, use less if you're sensitive to heat.
In a medium bowl, combine tomato, spinach and a splash of the pickling liquid. Toss to coat and season to taste. Drain the pickled onion.
Divide the garlic rice between bowls. Top with the Mexican veggie mince, tomato salsa and pickled onion. Spoon over the chipotle aioli sauce.
