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Gluten Free

Vegetarian Burrito Bowls

with Charred Kale & Red Rice

Cooking time

40 minutes

Servings

2 / 4

Calories

640 /serving

In this clever vegetarian recipe, we’ve deconstructed the crowd-favourite burrito into its delicious parts to make a 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. Fresh homemade salsa is present and accounted for, bursting with tomatoes, bell peppers and cilantro. Finally, we throw 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 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
  • 25g Pumpkin seeds (pepitas)
  • 43ml Sour cream
  • 11g Burrito spice blend (spices, salt, sugar, garlic, onion, lime oil)

  • Contains: Milk

    You will need:

    Medium pot
    Large pan
    Zester
    Strainer
    Olive oil
    Salt & pepper
    Oil
    Total Fat
    30 g
    Saturated Fat
    6 g
    Sodium
    1000 mg
    Total Carbs
    91 g
    Sugars
    13 g
    Protein
    26 g
    Fibres
    18 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 35 to 40 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Drain the excess water if necessary. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    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.
    a picture
    Cook the beans
    In a large pan, heat a drizzle of 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.
    a picture
    Grill the kale
    Heat a drizzle of oil in the same pan on medium-high. Add the seasoned kale to the pan and cook, 1 to 2 minutes per side, until charred and crispy. Transfer to a cutting board. Reserve the pan. Once cool enough to handle, cut the kale leaves off the stems and roughly chop the leaves.
    a picture
    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 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.
    a picture
    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, charred kale and salsa. Drizzle with the sour cream sauce and garnish with the toasted pepitas and green tops of the scallions. Bon appétit!