Get this Mexican veggie feast ready in a flash! Build your burrito bowls with pre-cooked rice, buttery golden-fried corn, shredded little gem, sweet cherry tomatoes, crumbled feta and creamy avocado slices! All drizzled with a sweet and spicy chipotle-honey dressing. Delish!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.3 g||14.8 g|
|Protein||3.3 g||21.3 g|
|Salt||0.43 g||2.74 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-high heat
Drain the sweetcorn
Once hot, add the drained sweetcorn and cook for 7 min, stirring occasionally, until golden
Squeeze the pouch[es] of steamed white basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot
Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly
Shred the little gem lettuce[s] finely
Chop the cherry tomatoes in half
Combine the chipotle paste (can't handle the heat? Go easy!), honey, soy sauce and red wine vinegar with 1 tbsp [2 tbsp] cold water and 2 tbsp [4 tbsp] olive oil – this is your dressing
Cut the avocado[s] in half lengthways, around the stone[s]
Remove the stone[s] using a teaspoon
Scoop the avocado out of the skin[s] using a spoon
Slice the avocado finely, lengthways
Slice the spring onion[s] finely
Crumble the feta cheese
Serve the golden corn with the heated rice, cherry tomatoes, shredded little gem and avocado slices to the side
Drizzle the dressing over and top with the crumbled feta and sliced spring onion