Cal Smart Tex-Mex Plant-Based Protein Shred Bowls
with Mexican Street Corn Slaw- Mustard
- Sulphites
- Milk
- Gluten
- Fish
- Sesame
- Egg
- Crustaceans
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Triticale
- Peanuts
- Tree nuts
- Mustard
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.
Ingredients
200 g
Plant-Based Protein Shreds
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
8 g
Mexican Seasoning
(May contain traces of: Sesame, Milk, Wheat, Sulphites, Soy, Triticale, Peanuts, Tree nuts, Mustard)
113 g
Corn Kernels
56 g
Red Cabbage, shredded
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
½ cup
Wild Rice Medley
Not included in your delivery
3.5 tsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
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.**
