What are the main ingredients in Mexi-Ostrich Burrito Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey (optional)

What is the nutritional information of Mexi-Ostrich Burrito Bowl?

Calories: 601, Carbs: 56 grams, Fat: grams, Protein: 48.3 grams, Sugar: 15.3 grams, Salt: 1460 grams

How do I prepare Mexi-Ostrich Burrito Bowl?

MEXI BIRD: Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside. CHARRED VEG: Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil. SAUCY SAUCY: Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 10-12 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat. DO A TANGY TANGO: Place the shredded kale, a squeeze of lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm. MEMORABLE FLAVOURS INCOMING: Dish up a helping of the corn and bean tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef!

What should be prepared from my kitchen to make Mexi-Ostrich Burrito Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey (optional)

Mexi-Ostrich Burrito Bowl

Name: Mexi-Ostrich Burrito Bowl
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey (optional)

This dairy-free one bowl wonder is packed with flavour and ease. FIll up on a tomato and BBQ based sauce speckled with charred corn kernels and tender beans. Ostrich stroganoff spiced with flavours of Mexico tops it all off. A final drizzle of coriander pesto and shards of spring onion and BAM! There you have it.

Mexi-Ostrich Burrito Bowl

with sauteed kale, charred corn & coriander pesto

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cannellini Beans
Carb Smart BBQ Sauce
Cooked Chopped Tomato
Coriander Pesto
Corn
Free-range Ostrich Stroganoff
Garlic Clove
Garlic Cloves
Kale
Lemon
Lemons
NOMU Mexican Spice Blend
Onion
Onions
Ostrich
Red Kidney Beans
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey (optional)

Serves 1

DO A TANGY TANGO
Place the shredded kale, a squeeze of lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm.
MEXI BIRD
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside.
CHARRED VEG
Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil.
SAUCY SAUCY
Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 10-12 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat.
MEMORABLE FLAVOURS INCOMING
Dish up a helping of the corn and bean tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef!

Kale - 50g
Lemon - 1
Free-range Ostrich Stroganoff - 150g
NOMU Mexican Spice Blend - 7,5ml
Corn - 50g
Red Kidney Beans - 60g
Cannellini Beans - 60g
Coriander Pesto - 15ml
Onion - 1
Garlic Clove - 1
Cooked Chopped Tomato - 100g
Carb Smart BBQ Sauce - 30ml
Spring Onion - 1

Download the Recipe

Serves 2

DO A TANGY TANGO
Place the shredded kale, a squeeze of lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm.
MEXI BIRD
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside.
CHARRED VEG
Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil.
SAUCY SAUCY
Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 10-12 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat.
MEMORABLE FLAVOURS INCOMING
Dish up a helping of the corn and bean tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef!

Kale - 100g
Lemon - 1
Free-range Ostrich Stroganoff - 300g
NOMU Mexican Spice Blend - 15ml
Corn - 100g
Red Kidney Beans - 120g
Cannellini Beans - 120g
Coriander Pesto - 30ml
Onion - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 200g
Carb Smart BBQ Sauce - 65ml
Spring Onions - 2

Download the Recipe

Serves 3

DO A TANGY TANGO
Place the shredded kale, a squeeze of lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a large pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm.
MEXI BIRD
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside.
CHARRED VEG
Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil.
SAUCY SAUCY
Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 12-15 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat.
MEMORABLE FLAVOURS INCOMING
Dish up a helping of the corn and bean tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef!

Kale - 150g
Lemons - 2
Free-range Ostrich Stroganoff - 450g
NOMU Mexican Spice Blend - 22,5ml
Corn - 150g
Red Kidney Beans - 180g
Cannellini Beans - 180g
Coriander Pesto - 45ml
Onions - 2
Garlic Cloves - 3
Cooked Chopped Tomato - 300g
Carb Smart BBQ Sauce - 85ml
Spring Onions - 3

Download the Recipe

Serves 4

DO A TANGY TANGO
Place the shredded kale, a squeeze of lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a large pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm.
MEXI BIRD
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside.
CHARRED VEG
Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil.
SAUCY SAUCY
Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 12-15 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat.
MEMORABLE FLAVOURS INCOMING
Dish up a helping of the corn and bean tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef!