BBQ Tempeh Burritos with Smashed Avocado
with tomato-corn salsa, fragrant rice & coriander- Tarwe
- Soja
- Gluten
- Mosterd
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
The difference between tempeh and tofu is that tofu is made from soy milk, while tempeh is made from fermented whole soybeans. This gives the tempeh a firmer, chewier texture and a nutty, earthy taste.
Ingredients
80 g
Diced tempeh
(Contains: Tarwe, Soja, Gluten)
2 piece
Wholewheat tortilla
(Contains: Mosterd, Soja, May contain traces of allergens, Gluten, Tarwe)
25 g
BBQ Sauce
(Contains: Mosterd)
70 g
Corn
½ piece
Bell pepper
½ sachet(s)
Mexican-style spices
25 g
White long grain rice
1 piece
Tomato
¾ teaspoon
Smoked paprika
5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
½ piece
Avocado
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
¼ tablespoon
Sunflower oil
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan. Cook the rice for 8 - 10 minutes.
- Drain, then stir in the Peruvian-style spice mix and set aside.
- Slice the bell pepper into strips.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat and fry the tempeh with the bell pepper for 4 minutes.
- Add the BBQ sauce and smoked paprika to the pan and fry for another 2 minutes.
- Meanwhile, roughly chop the coriander.
- Drain the corn and dice the tomato.
- In a small bowl, mix the corn with the tomato, white wine vinegar, and coriander. Season to taste with salt and pepper.
- Halve and pit the avocado, then remove the skin and dice the flesh.
- In another small bowl, smash the avocado with the Mexican-style spices* and then season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Wrap the tortillas in aluminum foil and heat them in the oven for 2 - 3 minutes.
- Spread the tortillas with the rice, then top with the fillings as preferred.
- Tightly roll the tortillas, wrapping them in aluminum foil so as to keep the burritos firmly together.
