Burrito with BBQ -style Tempeh and Rice
with corn-tomato salsa and avocado
Tags:
Veggie
Allergens:
Soy
•Wheat
•Mustard
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
80 g
Diced tempeh
(Contains Soy, Wheat)
2 piece
Wholewheat tortilla
(Contains Wheat May be present Mustard, Soy)
25 g
BBQ Sauce
(Contains Mustard)
50 g
Corn
½ piece
Bell pepper
½ sachet(s)
Mexican-style spices
25 g
White long grain rice
½ piece
Tomato
¾ teaspoon
Smoked paprika
5 g
Fresh coriander
(May be present Celery)
⅓ piece
Avocado
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
¼ tablespoon
Sunflower oil
to taste
Salt and pepper
1 teaspoon
White wine vinegar
Nutrition Values
Energy (kJ)2864 kJ
Calories684 kcal
Fat24.2 g
Saturated Fat3.6 g
Carbohydrate81.8 g
Sugar20 g
Dietary Fiber14.6 g
Protein29.8 g
Salt2.4 g
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.
Utensils
•Pan
•Tall-Sided Pan
•Small Bowl
•Aluminum Foil
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Weigh the rice and then boil for 8-10 minutes until done.
- Drain, stir in the Peruvian-style spice mix and set aside.
- Preheat the oven to 200°C.
- Chop the bell pepper into strips.
2
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the tempeh and bell pepper for 3 - 4 minutes.
- Add the BBQ sauce and smoked paprika and fry for another 2 minutes.
3
- Drain the corn and dice the tomato. Roughly chop the coriander.
- 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 a small bowl smash the avocado and season with the Mexican spicemix, salt and pepper.
Did you know.. These brown tortillas are high in fibre, which helps you to feel fuller for longer after a meal and keep your immune system and cholesterol levels healthy.
4
- Wrap the tortillas in aluminium foil and warm in the oven for 2 - 3 minutes.
- Divide rice, tomato-corn salsa, tempeh and bell pepper over the tortillas.
- Top with the smashed avocado.
- Roll up the wrap firmly and serve in aluminium foil to keep the burrito together.