Quinoa burrito bowl with poached egg
7
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This dairy-free, meat-free burrito bowl is jam-packed with plant-based goodness. Super high in fibre and rich in protein, it's the perfect meal to keep you feeling full and satisfied for hours.
Ingredients
White quinoa
200 g
Plain soy yoghurt, (up to 3% sugar)
200 g
Smoked paprika
1 tsp
Chilli powder
½ tsp
Canola oil
3 tsp
Vegan mince (soy based)
180 g
White vinegar
3 tsp
Egg(s)
4 medium
Iceberg lettuce
½ head(s), medium
Red capsicum
2 medium, finely chopped
Canned black beans, rinsed, drained
1 400g can
Canned corn kernels, rinsed and drained
1 420g can
Red onion
1 medium, thinly sliced
Pickled jalapenos in brine, drained
40 g
Instructions
1
Combine yoghurt, ½ teaspoon paprika and ¼ teaspoon chilli powder in a small bowl. Season with salt and pepper.
2
Cook quinoa in a pot of salted, boiling water according to packet instructions.
3
Heat oil in a medium frying pan over medium-high heat. Cook mince for 5-7 minutes. Season with remaining paprika, remaining chilli powder and salt and pepper.
4
Half-fill a large, saucepan with water, vinegar and 1 teaspoon salt and bring to a simmer. Carefully crack 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs gently for 3–4 minutes, until egg whites are set and yolks are still soft or cooked to your liking.
5
Divide quinoa and mince between 4 bowls. Add lettuce, capsicum, beans, corn, onions and jalapenos. Top with a poached egg and drizzle with spiced yoghurt. Season with salt and pepper to serve.
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