Roast Cauliflower Burrito Rice Bowl
with Corn Salsa & Lemon Yoghurt
Try this twist on a burrito bowl, with spiced and roasted cauliflower, plus classic Mexican sides topping a generous serve of our aromatic garlic rice. It's the ideal recipe to try something new and taste just how versatile veggies can be!
This recipe is under 650kcal per serving
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
1 portion
cauliflower
½ tin
sweetcorn
1 packet
basmati rice
1
capsicum
1
tomato
1 bag
baby spinach leaves
½
lemon
1 sachet
Mexican Fiesta spice blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
2 clove
garlic
1
onion
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Instructions
SPICY! The spice blend is hot, use less if you're sensitive to heat. Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower and Mexican Fiesta spice blend on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Drain the sweetcorn (see ingredients). Cut the capsicum into bite-sized chunks. Place the corn and capsicum on a second lined oven tray and drizzle with olive oil. Roast the veggies until tender, 20-25 minutes. Allow to cool slightly.
While the veggies are roasting, finely chop the garlic and brown onion. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the onion until starting to soften, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, the water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the tomato. Roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges.
In a small bowl, combine the Greek-style yoghurt and lemon zest. Season to taste and set aside.
In a medium bowl, combine the charred corn, capsicum, tomato and baby spinach. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste and mix well.
Divide the garlic rice and charred corn salsa between bowls. Top with the roasted cauliflower and lemon yoghurt. Serve with any remaining lemon wedges.