BBQ Protein Shred Jerk Bowl
with Mango Salsa and Rice
This plant-based meal will whisk you away to the Caribbean with sweet caramelized protein shreds, rice and beans and a tart salsa.
Tags:
Veggie
Allergens:
Mustard
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
200 g
Plant-Based Protein Shreds
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
¾ cup
Parboiled Rice
1 unit(s)
Black Beans
2 unit(s)
Garlic, cloves
1 unit(s)
Mango
1 unit(s)
Red Onion
7 g
Cilantro
1 unit(s)
Lime
1 tbsp
Jerk Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Plant-based Butter*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories1040 kcal
Fat40 g
Saturated Fat4 g
Carbohydrate138 g
Sugar25 g
Dietary Fiber19 g
Protein39 g
Cholesterol0 mg
Sodium1770 mg
Trans Fat0 g
Potassium1400 mg
Calcium250 mg
Iron7 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.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Large Non-Stick Pan
•Medium Bowl
Instructions
1
- Peel, then grate or mince garlic.
- Peel, then chop half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
- Drain, then rinse beans.
2
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) plant-based butter, then half the chopped onions, half the garlic and rice. Cook, stirring often, until onions soften, 2-3 min.
- Add 1 cups (2 cups) water, 1/8 tsp (1/4 tsp) salt and beans and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
- Remove from heat. Set aside, still covered.
3
- Meanwhile, peel, pit, then cut mango into 1/2-inch pieces.
- Zest, then juice lime.
- Roughly chop cilantro.
- Pat protein shreds dry with paper towels.
4
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and Jerk Spice Blend and remaining garlic. Cook, tossing occasionally, until crispy, 6-8 min.**
- Season with salt and pepper.
- Add BBQ sauce. Remove pan from heat. Stir constantly, until shreds are coated and sauce thickens slightly, 2-3 min.
5
- Meanwhile, add mango, remaining chopped onions, half the cilantro, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) lime juice to a medium bowl.
- Season with salt and pepper, to taste, then stir to combine.
- Set aside.
6
- Fluff rice with a fork. Stir in lime zest and remaining cilantro.
- Divide rice between bowls.
- Top with protein shreds and mango salsa.
