Lentil & Chickpea Burrito Bowls
Easy
•20 Min
Share recipe
Ingredients
4
ingredient_quantity
recipe ingredient
MAGGI Burrito Bowls Marinade & Drizzle
1
pkt
Lentils, mature seeds, cooked, boiled, with salt
400
g
Canned Chickpeas
1
Can
Vegetable Oil
2
tsps
Medium Brown Onion, chopped finely
200
g
Quinoa, cooked
400
g
Iceberg lettuce shredded
120
g
Sweet corn, rinsed and drained
300
g
Red capsicum, sliced
75
g
Red Onion
75
g
Coriander leaves, chopped
1
tbsp
Lime Juice
1
tbsp
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
78.71 g
Energy
490.77 kcal
Fats
10.24 g
Protein
22.25 g
Nutrition Table Footer
5 min
5 min
5 min
5 min
Recipe steps
20 min
Step 1
In a medium bowl, combine MAGGI Burrito Bowls Quick Marinade with lentils and chickpeas. Marinate for 5 minutes.
Recipe steps
20 min
Step 2
Meanwhile, to make corn salsa, combine all the ingredients in a small bowl and set aside.
Recipe steps
20 min
Step 3
Heat oil in a frying pan over medium to high heat. Add onions and cook for 2 minutes or until golden. Add marinated lentils and chickpeas, cook for 3-4 minutes, s
Recipe steps
20 min
Step 4
Divide quinoa into 4 bowls add lettuce, corn salsa, chickpea and lentils. Add the MAGGI Burrito Bowls Drizzle to each bowl and enjoy!