Plant-Based Protein Shred and 'Elote' Bowls

Name: Plant-Based Protein Shred and 'Elote' Bowls with Feta and Cilantro-Lime Mayo
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Plant-Based Protein Shreds; ¾ cup Basmati Rice; 113 g Corn Kernels; 113 g Baby Tomatoes; 2 tbsp Mayonnaise; ¼ cup Feta Cheese, crumbled; 7 g Cilantro; 7.5 g Vegetable Stock Powder; 16 g Enchilada Spice Blend; 1 unit(s) Lime; 1 unit(s) Red Onion; 1 tbsp Butter*; 4 tsp Oil*; 0.13 tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Feta and Cilantro-Lime Mayo

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This quick bowl is bursting with flavours of Mexican street food. Elote–grilled corn, topped with seasonings, plant-based protein shreds, cheese, mayo and herbs–provides the ultimate inspiration for this easy stovetop rice bowl.

Tags:

Quick

Allergens:

Egg

•Senf

•Milk

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

113 g

Corn Kernels

113 g

Baby Tomatoes

2 tbsp

Mayonnaise

¼ cup

Feta Cheese, crumbled

7 g

Cilantro

7.5 g

Vegetable Stock Powder

16 g

Enchilada Spice Blend

1 unit(s)

Lime

1 unit(s)

Red Onion

Not included in your delivery

1 tbsp

Butter*

4 tsp

Oil*

0.13 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories930 kcal

Fat50 g

Saturated Fat10 g

Carbohydrate97 g

Sugar10 g

Dietary Fiber7 g

Protein29 g

Cholesterol40 mg

Sodium2110 mg

Trans Fat0.4 g

Potassium750 mg

Calcium150 mg

Iron3.5 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

•Strainer

•Medium Pot

•Measuring Cups

•Large Non-Stick Pan

•Measuring Spoons

•Zester

•Small Bowl

Cooking Steps

Before starting, wash and dry all produce.
To a medium pot, add 1 cup (2 cups) water and vegetable stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium-high.
When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until deep golden.
Remove from heat, then transfer corn to a plate.

Meanwhile, peel, then cut onion into 1/4-inch pieces.
Zest, then juice half the lime. Cut remaining lime into wedges.
Roughly chop cilantro.
Halve tomatoes
To a small bowl, add tomatoes, 1/2 tbsp (1 tbsp) lime juice, 1/8 tsp (1/4 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine.

Reheat the same pan (from step 2) over medium-high.
When hot, add 2 tsp (4 tsp) oil, then protein shreds and onions. Cook for 6-8 min, tossing occasionally for 6-8 min, until cooked through.**
Add corn, Enchilada Spice Blend and 2 tbsp (1/4 cup) water. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

Meanwhile, in another small bowl, combine mayo, lime zest, 1 tsp (2 tsp) lime juice and half the cilantro.

Divide rice, protein shreds and corn between bowls.
Top with tomatoes.
Drizzle with cilantro-lime mayo.
Sprinkle with feta and remaining cilantro.
Squeeze a lime wedge over top, if you like.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.**