Plant-Based Protein Shreds Burrito Bowls
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Plant-Based Protein Shreds Burrito Bowls

Plant-Based Protein Shreds Burrito Bowls

with Pico De Gallo and Green Onion Rice

Tasty plant-based protein shreds take centre stage with green onion and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great extra!


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

Preparation Time25 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

1 tbsp

Garlic Puree

1 unit(s)

Green Onion

¾ cup

Basmati Rice

2 unit(s)


1 unit(s)


113 g

Corn Kernels

3 tbsp

Sour Cream

(Contains Milk)

3 tbsp


2 tbsp

Mexican Seasoning

Not included in your delivery

½ tbsp


0.13 tsp


0.38 tsp



Nutrition Values

Calories760 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate97 g
Sugar10 g
Dietary Fiber10 g
Protein29 g
Cholesterol10 mg
Sodium1740 mg
Trans Fat0.1 g
Potassium950 mg
Calcium175 mg
Iron4 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Cook rice

Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.


Meanwhile, cut tomatoes into 1/2-inch pieces.Zest, then juice lime. Thinly slice green onions, keeping green and white parts separate.

Cook plant-based protein shreds

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**Season with salt and pepper.

Finish plant-based protein shreds

Add corn to the pan with plant-based protein shreds. Cook, stirring occasionally, until golden-brown, 4-5 min. Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water. Cook, stirring often, until fragrant, 1-2 min. Remove from heat.

Make condiments

Meanwhile, combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.)Add tomatoes, green onion whites and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)

Finish and serve

Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine. Divide rice between bowls, then top with plant-based protein shreds mixture and pico de gallo. Dollop lime crema and guacamole over top.