Burrito Rolls with Watermelon Salsa

2-3 Portions

approx. 30 minutes

Vegetarisch

Ingredients

1-2 packages

SOTO Bio Burrito Rolls
200 g

rice
1

corncob
1

avocado
100 g

cheddar cheese
1/2

watermelon
1/2

red onion
1

clove of garlic
1

lime
1

lemon
1 bunch

mint
1 bunch

cilantro
250 g

sour cream
some

olive oil
some

salt & pepper

Preparation

01

Prepare the watermelon salsa: Mix in a bowl 2 cups of small diced watermelon, ½ chopped red onion, ½ bunch chopped cilantro, 1 chopped clove of garlic, lime juice and a pinch of salt and pepper.

02

Cook the rice with double the amount of water in a pot at medium heat for 15-20 minutes.

03

Cook the corncob in a pot with water at medium heat for about 15 minutes. Remove the cob from the pot and let drip off. Now, fry the cob with some olive oil until all sides are golden brown.

04

Cut off the corn with a sharp knife.

05

Thinly slice the avocado and drizzle with lemon juice.

06

Fry the Burrito rolls in an uncoated pan with some olive oil or in a coated pan without oil at medium heat for 6-8 minutes. Alternatively, the rolls can be prepared according to the preparation suggestions on the packaging in the oven or air fryer.

07

Now, prepare your bowl: Add one scoop of rice to the bowls. Add 2-3 Burrito rolls and 2-3 tablespoons of watermelon salsa.

Next, add some avocado slices, some corn, 2 tablespoons of grated cheddar and 2 teaspoons sour cream. Decorate the Burrito bowls with some mint leaves and cilantro and add salt and pepper to taste.

Enjoy!

Recipe by Anna Thell