Mexican Smashed Beef & Chickpea Rice Bowl
with Toasted Pumpkin Seeds & Cucumber Salsa
Say hello to the king of burrito bowls! There's nutrient-packed chickpeas that are wholesome and filling, garlic rice and beef mince, plus a sublime helping of cheesy goodness and a sprinkling of toasted pumpkin seeds for extra crunch. Enjoy!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
basmati rice
1
Brown Onion
2
radish
1
cucumber
1 bag
coriander
1 bag
baby spinach leaves
1 tin
chickpeas
1 packet
beef mince
1 packet
tomato paste
1 packet
sour cream
(Contains Milk; )
1 packet
Pumpkin Seeds (Pepitas)
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk; )
¼ cup
rice wine vinegar
¾ cup
water (for the sauce)
1.5 cup
water (for the rice)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice onion. • In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside.
• Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Set aside. • Finely chop radish, cucumber and coriander. • In a medium bowl, add radish, cucumber, coriander and a drizzle of olive oil, then season with salt and pepper. Toss to combine and set aside. • Roughly chop baby spinach leaves. Drain and rinse chickpeas.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 7-8 minutes. • Add chickpeas and cook, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste, the remaining garlic and remaining butter and cook until fragrant, 1 minute. • Add water (for the sauce) and simmer until thickened, 2-3 minutes.
• Using a potato masher or fork, lightly mash chickpeas until some of them have broken up and sauce has thickened. Season to taste.
TIP: Add a splash more water if the chickpea mixture looks too thick.
• Drain pickled onion. Stir baby spinach through garlic rice. • Divide garlic rice between bowls. Top with Mexican smashed chickpeas and beef, cucumber salsa, pickled onion and sour cream. • Sprinkle over shredded Cheddar cheese and toasted pumpkin seeds to serve. Enjoy!