Pulled BBQ Jackfruit Burrito Bowl

Name: Pulled BBQ Jackfruit Burrito Bowl with Tomato Salsa & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 packet Sour Cream; Avocado; 1 packet Basmati Rice; 1 Spring Onion; 1 Carrot; 2 Garlic; BBQ Marinated Jackfruit

with Tomato Salsa & Sour Cream

Get up to $175 off

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 packet

Sour Cream

(Contains: Milk; )

Avocado

1 packet

Basmati Rice

Spring Onion

Carrot

Garlic

BBQ Marinated Jackfruit

Nutrition Values

Calories559 kcal

Energy (kJ)2340 kJ

Fat26.6 g

of which saturates9.4 g

Carbohydrate68.2 g

of which sugars7.3 g

Dietary Fibre9.7 g

Protein10.9 g

Sodium48 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

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

• Meanwhile, slice avocado in half. Scoop out flesh and thinly slice. Roughly chop tomato. Grate carrot. Thinly slice spring onion. • In a medium bowl, combine tomato, spring onion and a drizzle of olive oil. Season with salt and pepper. Set aside.

• Return frying pan to a medium heat with a drizzle of olive oil. Cook carrotuntil softened, 2-3 minutes. • Add BBQ marinated jackfruit and a splash of marinade sauce and cook, stirring, until heated through, 3-4 minutes. • Remove from heat, then add some sour cream (1 tbs for 2 people / 2 tbs for 4 people). Stir to combine and season to taste.

• While jackfruit is cooking, add remaining sour cream to a small bowl and season. • Divide garlic rice between bowls. Top with pulled BBQ jackfruit, tomato salsa and avocado. • Dollop with sour cream to serve.