Carb Smart Southwest Plant-Based Protein Shred and Veggie Bowls
with DIY Pickled Jalapeños- Egg
- Milk
- Mustard
- Soy
- Sulphites
- Peanuts
- Sulphites
- Sesame
- Triticale
- Milk
- Tree nuts
- Mustard
- Wheat
- Soy
- May contain traces of allergens
- Fish
- Egg
- Gluten
- Crustaceans
This low-starch plant-based protein shred supper is supercharged with flavour. Zippy DIY pickled jalapeños add punch to every bite. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Cauliflower • Yellow potato • Green pepper • 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) • Red onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
200 g
Plant-Based Protein Shreds
285 g
Cauliflower
250 g
Yellow Potato
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
6 g
Southwest Spice Blend
(May contain traces of: Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
1 unit(s)
Jalapeño
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Sesame, Milk, Tree nuts, Mustard, Wheat, Soy, Fish, Egg, Gluten, Crustaceans)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Sulphites, Sesame, Milk, Wheat, Soy, Fish, Egg, Gluten, Crustaceans)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
0.06 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potato, then peel and quarter lengthwise. Cut into 1/4-inch quarter-moons.
- Cut cauliflower into bite-sized pieces.
- Core, then cut pepper into 1-inch pieces.
- To one side of a parchment-lined baking sheet, add potatoes, peppers, Southwest Spice Blend and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- To the other side of the baking sheet, add cauliflower and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)
- Roast in the middle of the oven for 20-24 min, until veggies are tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- To a small microwaveable bowl, add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until salt dissolves.
- Add jalapeños, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and onions.
- Cook for 6-8 min, tossing occasionally, until onions are tender and protein shreds are cooked through.**
- Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium.
- Cook for 2-4 min, until sauce reduces slightly. Remove from heat, then cover to keep warm.
- Divide roasted veggies between bowls.
- Top with protein shred mixture.
- Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top.
- Top each bowl with pickled jalapeños. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days.)
If you've opted to get plant-based protein shreds, cook in the same way as the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until onions are tender and protein shreds are cooked through.**
