Tex-Mex Plant-Based Protein Shred Bowls

Name: Tex-Mex Plant-Based Protein Shred Bowls with Sour Cream and Feta
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Plant-Based Protein Shreds; 1 unit(s) Sour Cream; ½ cup Tomato Salsa; 1 unit(s) Sweet Bell Pepper; ¾ cup Basmati Rice; 8 g Enchilada Spice Blend; 1 unit(s) Tomato; ½ unit(s) Lime; 2 g Garlic Powder; ½ cup Feta Cheese, crumbled; ¼ tsp Sugar*; ¼ tsp Pepper*; 1 tbsp Oil*; ½ tsp Salt*

with Sour Cream and Feta

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Tonight, tuck into this bowl of Mexican-inspired flavours! Plant-based protein shreds get boosted by salsa and our Enchilada Spice Blend, while rice gets sautéed with bell peppers to give it a subtle sweetness. A dollop of sour creamy brings loads of flavour with little effort in the kitchen.

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) • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Roma tomatoes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • 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) • Limes • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic powder.

Tags:

Quick

•Family Friendly

•Veggie

Allergens:

Milk

•Sulphites

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

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

½ cup

Tomato Salsa

(May contain traces of: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)

1 unit(s)

Sweet Bell Pepper

¾ cup

Basmati Rice

8 g

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)

Tomato

½ unit(s)

Lime

2 g

Garlic Powder

(May contain traces of: Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

¼ tsp

Sugar*

¼ tsp

Pepper*

1 tbsp

Oil*

½ tsp

Salt*

Nutrition Values

Calories770 kcal

Fat37 g

Saturated Fat8 g

Carbohydrate84 g

Sugar10 g

Dietary Fiber6 g

Protein30 g

Cholesterol30 mg

Sodium2280 mg

Trans Fat0.2 g

Potassium650 mg

Calcium225 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 Spoons

•Measuring Cups

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
Add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook 13-15 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Cut half the lime (whole lime for 4 servings) into wedges.
Cut tomato into 1/2-inch pieces.
To a medium bowl, add tomatoes. Squeeze a lime wedge over top, then toss to coat.

Heat a large non-stick pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds.
Cook for 6-8 min, flipping once or twice, until cooked through.**
Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar into the pan.
Cook 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
Transfer protein shreds to a plate, then cover to keep warm.

Reheat the same pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
Cook 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.

Add rice to the pan with peppers. Sprinkle remaining Enchilada Spice Blend over top.
Cook 1-2 min, stirring constantly, until fragrant. Season with salt and pepper.

Season tomatoes with salt and pepper, then toss to coat.
Divide rice between bowls. Top with protein shreds and tomatoes.
Dollop sour cream over top, then sprinkle with feta.
Squeeze a lime wedge over top.

If you've opted to get plant-based protein shreds, cook for 6-8 min, flipping once or twice, until cooked through.** Disregard instructions to drain excess fat. Follow the rest of the recipe as written.