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Al Pastor-Inspired Rice Bowls

Al Pastor-Inspired Rice Bowls

with Plant-Based Protein, Pineapple and Pickled Shallots

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This low-maintenance bowl inspired by Mexican al pastor features smoky, plant-based patties cooked with our Enchilada Spice Blend before joining sweet bell peppers, juicy pineapple and a DIY tomato salsa.

Tags:VeggieQuick PrepEasy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Plant-Based Burger Patty


¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

95 g


80 g

Roma Tomato

50 g


7 g


1 unit


2 tbsp

White Wine Vinegar


1 tbsp

Garlic Puree

1 tbsp

Enchilada Spice Blend


Not included in your delivery

2 tsp


1 tbsp



1 tbsp


0.38 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate101 g
Sugar18 g
Dietary Fiber9 g
Protein27 g
Cholesterol15 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Small pot
Small Bowl
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add garlic puree, 1 1/4 cups water, 1 tbsp butter and 1/4 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, peel, then cut shallot into 1/8-inch slices. Add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including liquid, to a small bowl. Place in the fridge to cool.


Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Core, then cut pepper into 1/2 -inch pieces. Cut pineapple into 1/2 -inch pieces. Cut tomato into 1/2 -inch pieces


Add tomatoes, half the cilantro and 1/2 tsp lime juice(dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pineapple. Cook, stirring often, until pineapple begins to soften and is lightly charred, 2-3 min. Remove from heat. Transfer pineapple to a plate, then carefully wipe the pan clean. Return the pan to medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then plant-based patties and peppers. Season with salt and pepper. Cook, breaking up patties into smaller pieces, until peppers are tender-crisp and lightly charred, 4-5 min.**Add pineapple, Enchilada Spice Blend and 4 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.


Drain shallots, discarding pickling liquid Fluff rice with a fork, then stir in lime zest and remaining cilantro. Divide rice between bowls. Top with 'al pastor' mix, then tomato salsa and pickled shallots. Squeeze a lime wedge over top, if desired.