Mexican bean & quinoa burrito bowl
Mexican bean chili with quinoa, avocado, tofu cream & our homemade red pepper, tomato & lime salsa
Microwave
6 minutes
5 days life from delivery
570 calories per person
Serves 2
Vegetarian, Vegan, Mediterranean diet, Gluten free, Dairy free, High in Fibre
Suitable for home freezing, with the exception of the lime, avocado, salsa & yoghurt
- Remove film from small tray of bean chili, reserve cilantro.
- Remove film from large wooden tray, remove all contents. Open bag of quinoa, tip into tray into an even layer, cover with the greaseproof paper. Microwave both trays together for 3 minutes on full power. Remove tray of quinoa & then microwave bean chili for a further 3 minutes or until piping hot.
- Slice tomatoes into quarters, slice avocado, cut lime in half
- Serve bean chili with quinoa in a bowl with avocado, tomatoes, scallions & a dollop of salsa tofu cream.
- Finish with a squeeze of lime and garnish with reserved cilantro
Avocado, Tomatoes, Red pepper, Quinoa, Lime, Tofu, Black beans, Cannellini beans, Pinto beans, Onion, Yellow pepper, Olive oil, Red onion, Carrot, Slow roast tomato paste, Scallions, Garlic, Cilantro, Sunflower oil, Lime juice, Sugar, Tamari, Smoked paprika, Cumin, Chili powder, Salt, Coriander, Garlic powder, Red chili, Black pepper, Chipotle powder, Cayenne pepper.
Allergens: Soy
Calories 570, Fat 33g, Saturated fat 4.5g, Carbohydrates 54g, Protein 15g, Fibre 17g, Sodium 630mg