Plant-Based Protein Shred and 'Elote' Bowls
with Feta and Cilantro-Lime Mayo
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.
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Baby tomatoes • Red onion • Limes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
113 g
Corn Kernels
113 g
Baby Tomatoes
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Cilantro
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Sesame, Wheat, Peanuts)
16 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Peanuts)
1 unit(s)
Lime
1 unit(s)
Red Onion
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
4 tsp
Oil*
0.13 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 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.**
