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BBQ
Gluten Free

Vegetarian Burrito Bowls

with Charred Kale & Red Rice

Cooking time

45 minutes

Servings

2 / 4

Calories

795 /serving

In this clever vegetarian recipe, we’ve deconstructed the crowd-favourite burrito into all of it’s delicious parts and reconstructed them in this winning Tex-Mex salad. We’ve got rice, an ancient red variety full of nutty flavours. We’ve got beans, in the form of quickly sautéed white beans seasoned with scallions, tomato and a Mexican-inspired spice blend. The freshly chopped salsa is present and accounted for, bursting with tomatoes, bell peppers and cilantro. Then, we’ve thrown in some charred kale, toasted pepitas and a dollop of lime-infused sour cream for good measure and for your culinary pleasure!

We will send you:

  • 1 Lime
  • 1 Orange or red bell pepper
  • 2 Scallions
  • 2 Tomatoes
  • ½ Bunch of kale
  • 1 Bunch of cilantro
  • 92g Organic red rice
  • 540ml White kidney beans (canned)
  • 30ml Tomato paste
  • 30g Pepitas
  • 47g Sour cream
  • 9g Burrito spice blend (spices, salt, sugar, garlic, onion, lime oil)

You will need:

Medium pot
Large pan
Zester
Strainer
Olive oil
Salt & pepper
Total Fat
36 g
Saturated Fat
8 g
Sodium
1252 mg
Total Carbs
108 g
Sugars
12 g
Protein
32 g
Fibres
22 g
Preparation
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Cook the rice
In a medium pot, bring 1 ½ cups of salted water to a boil. Once boiling, add the rice. Reduce the heat, cover and let simmer, 35 to 40 minutes or until tender. Remove from the heat and let sit, covered, for 5 minutes (if any water remains in the pot, drain the rice). Fluff the cooked rice with a fork.
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Mise en place
While the rice cooks, drain and rinse the beans. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Toss the kale with a generous drizzle of olive oil; season with S&P. Zest and juice the lime. Core and small dice the bell pepper. Small dice the tomatoes. Roughly chop the cilantro leaves and stems.
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Cook the beans
In a large pan, heat a drizzle of olive oil on medium. Add the white bottoms of the scallions and tomato paste. Cook, stirring frequently, 2 to 3 minutes, until fragrant. Add the beans; season with the spice blend and S&P. Cook, stirring occasionally, 4 to 5 minutes, until the beans are heated through. Transfer to a bowl and set aside in a warm spot. Wipe out the pan.
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Grill the kale
Heat your BBQ on high, making sure to oil it first (or heat a drizzle of olive oil in the same pan on medium-high). Add the seasoned kale to the grill (or pan) and cook, 1 to 2 minutes per side, until charred and crispy. Transfer to a cutting board. Reserve the pan (if using). Once cool enough to handle, cut the kale leaves off the stems and roughly chop the leaves.
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Make the salsa & toast the pepitas
In a bowl, combine the tomatoes, peppers, cilantro and ½ the lime juice. Drizzle with olive oil; season with S&P to taste and toss to combine. Heat a drizzle of olive oil in the reserved pan on medium-high. Add the pepitas; season with S&P. Cook, stirring frequently, 2 to 4 minutes, until toasted and fragrant (be careful, as the pepitas may pop as they cook). Transfer to a small bowl.
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Finish & serve
In a small bowl, combine the sour cream, remaining lime juice and as much of the lime zest as you’d like; season with S&P to taste. Divide the rice between your bowls. Top with the beans, grilled kale and salsa. Drizzle with the sour cream sauce and garnish with the toasted pepitas and green tops of the scallions. Bon appétit!