Meatball Burrito Bowl with Guacamole & Salsa
over rice with sour cream, coriander & bell pepperCalories
:
759 kcalProtein
:
33.6g proteinTotal
:
15 minutesDifficulty
:
MediumFamily
Allergens:
- Milk (including lactose)
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 piece
Beef-pork meatballs with Spanish-style seasoning
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
40 g
Guacamole
75 g
Basmati rice
¼ sachet(s)
Mexican-style spices
1 piece
Tomato
5 g
Fresh coriander
(May be present: Selderij)
½ piece
Garlic
50 g
Bell pepper strips
25 g
Organic sour cream
(Contains: Milk (including lactose))
¼ pack
Red kidney beans
½ piece
Red onion
Not included in your delivery
180 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3174 kJ
Calories759 kcal
Fat34.7 g
Saturated Fat14.2 g
Carbohydrate78.7 g
Sugar8.3 g
Dietary Fiber8.6 g
Protein33.6 g
Cholesterol15 mg
Salt2.5 g
Trans Fat0.3 g
Potassium247.1 mg
Calcium44.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Prepare the stock in a pot or saucepan.
- Add the rice, then bring to the boil and lower the heat.
- Cover with the lid and boil for 10 minutes, then set aside.
- Meanwhile, chop the onion and crush or mince the garlic. Drain the beans.
Did you know... the beans in this recipe contain zinc, a mineral that supports focus and normal memory function.
2
- Melt a knob of butter in a large deep frying pan over medium-high heat.
- Fry the garlic with the onion, the bell pepper strips, the meatballs and half of the Mexican-style spices* for 5 - 6 minutes.
- Stir in the beans and fry for 2 - 3 more minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Dice the tomato and finely chop the coriander.
- In a bowl, combine the tomato with half of the coriander (see Tip).
- Season to taste with salt and pepper.
Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.
4
- Stir the rest of the Mexican-style spices into the rice, then serve in bowls or deep plates with everything else alongside.
- Serve with the sour cream, the guacamole and the salsa.
- Garnish with the rest of the coriander to finish.
