Pulled Jackfruit Burrito Bowl

Name: Pulled Jackfruit Burrito Bowl with Garlic Rice & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water (for the rice); ¼ tsp salt; ½ tin sweetcorn; 1 unit tomato; 1 bunch spring onion; 1 bunch coriander; 1 packet Chilli & Lime Jackfruit; 1 tbs water (for the sauce); 1 packet sour cream

with Garlic Rice & Sour Cream

Get up to $175 off

You've heard of pulled pork, now we're bringing you an irresistible veggie version - pulled jackfruit marinated with mild chilli and lime. And what better way to debut it than in a tried-and-true burrito bowl that requires no fussy assemblage – it’s straight in the bowl and ready to jump into your mouth!

Tags:

Veggie

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

½ tin

sweetcorn

1 unit

tomato

1 bunch

spring onion

1 bunch

coriander

1 packet

Chilli & Lime Jackfruit

(May be present: Peanuts. )

1 packet

sour cream

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water (for the rice)

¼ tsp

salt

1 tbs

water (for the sauce)

Nutrition Values

/ per serving

Energy (kJ)2710 kJ

Fat25.1 g

of which saturates12.3 g

Carbohydrate85 g

of which sugars16.8 g

Protein12.8 g

Sodium578 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.

Utensils

•Lid

•Medium Non-Stick Pan

•Medium Pan

Cooking Steps

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 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!

Drain the sweetcorn (see ingredients list). Roughly chop the tomato. Thinly slice the spring onion. Roughly chop the coriander.

Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl, then add the tomato, spring onion and a drizzle of olive oil to the charred corn. Season with a pinch of salt and pepper. Set aside.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the chilli & lime jackfruit and water (for the sauce) and cook, stirring regularly, until heated through, 3-4 minutes.