Skip the pulled chicken and enjoy this plant-based, deconstructed burrito in a bowl!
319 Reviews
Cals 708 · Prot 22 · Carbs 98 · Fat 30
Vegan
30 min
Skip the pulled chicken and enjoy this plant-based, deconstructed burrito in a bowl!
319 Reviews
Cals 708 · Prot 22 · Carbs 98 · Fat 30
Vegan
Ingredients
Re-fried Beans
Red kidney beans
240 Grams
Olive oil
2 Tbsp
Shallots
1 Piece
Chipotle powder
2 Grams
Garlic powder
5 Grams
Cumin powder
2 Grams
Water
300 ML
Vegetable stock cube
15*
0.5 Piece
Vegetables
Red onion
2 Piece
Red pepper
1 Piece
Yellow pepper
1 Piece
Olive oil
1 Tbsp
Fajita seasoning
10 Grams
Avocado
Avocado
1 Piece
Lime
1 Piece
Garlic cloves
1 Piece
Salt
0.5 Tsp
Extras
Brown rice
150 Grams
Hot tomato salsa
60 Grams
Fresh coriander
15 Grams
Nachos
80 Grams
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2962 / 708
Fats (g)
30.4
of which saturated (g)
4.5
Carbohydrates (g)
98
of which sugars (g)
22.8
Fibers (g)
26.7
Proteins (g)
22.3
Salt (g)
2.7
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the shallots. Peel and slice the redonions into rings. Deseed and slice the peppers into strips. Drain and rinse the redkidneybeans.
2 Simmer
Heat a pan over a medium-low heat with a drizzle of oliveoil. Add the shallots, chipotlepowder(spicy!), garlicpowder and cuminpowder and cook for 2 min. Add the measuredwater, stockcube and drained red kidney beans. Simmer for 15-20 min.
3 Boil rice
Meanwhile, bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 25 min or until tender. Drain once tender.
4 Stir-fry
Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and pepper and fry for 5 min. Add the fajita seasoning(spicy!) and fry for 2 min further. Season with salt and pepper.
5 Smash avocado
Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it into a bowl. Juice the lime directly into the bowl. Peel and mince the garlic directly into the bowl. Season with salt and mash with a fork until smooth.
Tip!Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana for company.
6 Serve
Using a potato masher, mash the beans until almost smooth. Divide the drained rice among bowls and arrange the stir-fried vegetables, avocado, beans and hotsalsa(spicy!) over the top. Garnish with the coriander leaves. Serve the nachos alongside.