Cal Smart Tex-Mex Plant-Based Protein Shred Bowls

Name: Cal Smart Tex-Mex Plant-Based Protein Shred Bowls with Mexican Street Corn Slaw
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Plant-Based Protein Shreds; 1 tbsp Tex-Mex Paste; 8 g Mexican Seasoning; 113 g Corn Kernels; 56 g Red Cabbage, shredded; 1 tbsp White Wine Vinegar; 1 unit(s) Green Onion; ¼ cup Feta Cheese, crumbled; 1 unit(s) Sour Cream; ½ cup Wild Rice Medley; 3.5 tsp Oil*; 0.13 tsp Pepper*; 0.38 tsp Salt*

with Mexican Street Corn Slaw

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Lightly charred corn adds a delicious, smoky quality to Mexican-inspired slaw on top of a wild rice medley. It's finished with Tex-Mex plant-based protein shreds and cooling crema for a flavour-packed meal.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

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) • Thaw-friendly corn (corn, modified vinegar) • Wild rice medley (parboiled rice, wild rice) • Red cabbage • 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) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (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) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Green onion.

Tags:

Quick

•Calorie Smart

•Veggie

Allergens:

Mustard

•Sulphites

•Milk

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 Time5 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

1 tbsp

Tex-Mex Paste

8 g

Mexican Seasoning

113 g

Corn Kernels

56 g

Red Cabbage, shredded

1 tbsp

White Wine Vinegar

1 unit(s)

Green Onion

¼ cup

Feta Cheese, crumbled

1 unit(s)

Sour Cream

½ cup

Wild Rice Medley

Not included in your delivery

3.5 tsp

Oil*

0.13 tsp

Pepper*

0.38 tsp

Salt*

Nutrition Values

Calories680 kcal

Fat35 g

Saturated Fat7 g

Carbohydrate65 g

Sugar7 g

Dietary Fiber5 g

Protein26 g

Cholesterol20 mg

Sodium1900 mg

Trans Fat0.1 g

Potassium600 mg

Calcium175 mg

Iron1.8 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

•Whisk

•Medium Bowl

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Before starting, wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
In a medium pot, stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high heat.
Once boiling, reduce heat to medium-low. Cover and cook for 20-22 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, thinly slice green onion.
To a medium bowl, add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
Season with salt and pepper, then whisk until combined.
Add cabbage, then toss to combine.

Meanwhile, heat a large non-stick pan over medium-high.
While the pan heats, pat corn dry with paper towels.
When hot, add corn to the dry pan. Cook for 5 min, stirring occasionally, until dark brown in spots.
Add half the Mexican Seasoning. Cook for 15 sec, stirring often, until fragrant.
To the medium bowl with slaw, add corn, then toss to combine.
Carefully wipe the pan clean.

Return the same pan to medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water.
Cook for 30 sec-1 min, stirring often, until fragrant and no longer watery.
Season with pepper.

To a small bowl, add sour cream, remaining vinegar and 1 tsp (2 tsp) water.
Season with salt and pepper, then stir to combine.

Add half the green onions to the pot with wild rice medley, then fluff with a fork.
Divide wild rice medley between bowls. Top with slaw and protein shreds.
Sprinkle feta and remaining green onions over top.
Dollop crema over bowls.

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