Mexican Bean Burrito Bowl
Mexican bean & sweet potato chili with quinoa, avocado and homemade green salsa. Finished with a fresh corn, tomato and scallion salad.
Microwave
6 minutes
Shelf-life: Day of delivery plus 5 days
710 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 salsa verde. Season and add tbsp of olive oil.
4. Serve Chili on quinoa with corn and avocado salad.
Avocado, Red pepper, Tinned tomatoes (Vine-ripened fresh peeled ground tomatoes, extra heavy tomato puree, salt), Quinoa, Tomato, Sweet potato, Extra virgin olive oil, Sweetcorn, Yellow pepper - whole, Black beans, Cannellini beans, Pinto beans, Onion, Lemon juice, Capers, Carrot, Cilantro, Gherkins, Tomatoes, sun-dried, Olive Canola oil blend, Parsley, Scallion, Tomato puree, Sugar light brown, Garlic, Basil, Agave syrup, Mint, Smoked paprika, Salt, Dijon mustard, White wine vinegar, Tamari, Cumin, Coriander ground, Lemon zest, Chili powder, Cinnamon, Garlic powder, Black pepper, Cayenne pepper, Chipotle powder
Allergens: Soybeans
Contains: Mustard
Cals 710, Fat 45g, Sat Fat 6g, Protein 13g, Fibre 17g, Carbohydrates 63g, Total Sugars 14g, sodium 820mg
