Mexican Bean Burrito Bowl
Mexican bean & sweet potato chilli with quinoa, avocado, tofu cream & our homemade jalapeno & cilantro salsa. Finished with a fresh corn, tomato and scallion salad
Microwave
6 minutes
Shelf-life: Day of delivery plus 5 days
610 calories per person
Serves 2
Vegetarian, Vegan, Mediterranean diet, Gluten free, Dairy free, High in Fibre
Pot of bean chilli & quinoa suitable for home freezing
1. Microwave pot of bean chili for 3 mins (Lid loosely on), stir.
2. Remove all items from tray. Pour quinoa into tray, Microwave for 2 mins with chili.
3. Slice tomatoes & avocado. Mix with corn, scallions and 1/4 squeeze of lime.
4. Serve Chili on quinoa with salad, salsa & tofu cream. (Squeeze extra lime to taste).
Avocados, Tomatoes, Tofu, Lime, Red pepper, Quinoa, Tomato, Sweet potato, Sweetcorn, Yellow pepper, Black beans, Cannellini beans, Pinto beans, Onion, Green Peppers, Cilantro, Carrot, Tomatoes, sun-dried, Sunflower oil, Olive oil, Scallion, Lime juice, Tomato puree, Green chilli, Sugar light brown, Extra virgin olive oil, Garlic, Sugar, Salt, Agave syrup, Smoked paprika, Tamari, Cumin, Coriander ground, Chilli powder, Cinnamon, Garlic powder, Cayenne pepper, Chipotle powder, Black pepper.
Allergens: Soybeans
Cals 610, Fat 31g, Sat Fat 4.5g, Protein 16g, Fibre 17g, Carbohydrates 66g, Total Sugars 16g, sodium 860mg