Mexican bean & quinoa burrito bowl
Mexican bean chilli with quinoa, avocado, tofu cream & our homemade red pepper, tomato & lime salsa
Microwave
6 minutes
Shelf-life: Day of delivery plus 5 days
620 calories per person
Serves 2
Vegetarian, Vegan, Mediterranean diet, Gluten free, Dairy free, High in Fibre
Not Suitable for home freezing
- Remove film & all items from large wooden tray. Open bag of quinoa, tip into empty wooden tray, spread evenly, cover with the greaseproof paper.
- Remove lid from pot of bean chilli and place back on loosely, Microwave on full for 3 minutes, remove & stir.
- Add tray of quinoa to microwave with the pot of bean chilli and microwave for a further 2 minutes or until pipping hot.
- Slice tomatoes into quarters, slice avocado, cut lime in half
- Serve bean chilli with quinoa in a bowl with avocado, tomatoes, scallions, a dollop of red salsa and tofu cream. Finish with a squeeze of lime
Avocado, Tomato, Tofu, Red pepper, Lime, Black beans, Cannellini beans, Pinto beans, Quinoa, Yellow pepper, Roasted red peppers, Onion, Red Onion, Olive oil, Carrot, Extra virgin olive oil, Scallion, Slow roast tomato paste, Garlic, Sugar, Lime juice, Cilantro, Sunflower oil, Smoked paprika, Lemon, Salt, Red wine vinegar, Tamari, Red chilli, Cumin, Chilli powder, Coriander ground, Garlic powder, Oregano, Black pepper, Chipotle powder, Cayenne pepper.
Allergens: Soy
Calories 620, Fat 37g, Saturated fat 5g, Carbohydrates 56g, Total sugars 11g, Protein 16g, Fibre 17g, Sodium 690mg
