Plant-Based Protein Shred Fajita Bowls

Name: Plant-Based Protein Shred Fajita Bowls with Spiced Rice
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Plant-Based Protein Shreds; ¾ cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; 16 g Mexican Seasoning; 1 unit(s) Sour Cream; ½ cup Tomato Salsa; 1 unit(s) Garlic, cloves; 1 unit(s) Red Onion; ¼ cup Cheddar Cheese, shredded; ¼ tsp Salt*; 0.13 tsp Pepper*; 2.5 tbsp Oil*

with Spiced Rice

Get Up To 20 Free Meals + Free Sides for Life

Everything you love about fajitas is piled into a bowl: Spiced rice, Mexican-seasoned plant-based protein shreds, chunky salsa, tangy sour cream and cheese. Mix, match and dig in!

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) • 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) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic.

Tags:

Quick

•Family Friendly

•Veggie

Allergens:

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

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

16 g

Mexican Seasoning

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

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)

Garlic, cloves

1 unit(s)

Red Onion

¼ cup

Cheddar Cheese, shredded

(Contains: Milk)

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

2.5 tbsp

Oil*

Nutrition Values

Calories860 kcal

Fat45 g

Saturated Fat9 g

Carbohydrate86 g

Sugar10 g

Dietary Fiber7 g

Protein29 g

Cholesterol25 mg

Sodium2030 mg

Trans Fat0.3 g

Potassium600 mg

Calcium250 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 Bowl

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

PDF

Cook rice and prep plant-based protein shreds

Before starting, preheat the oven to 425°F. Wash and dry all produce.
Peel, then mince or grate garlic. Using a strainer, rinse rice until water runs clear.
To a medium pot, add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
To a medium bowl, add protein shreds half the garlic and half the Mexican Seasoning. Season with salt and pepper, then toss to coat.
Add rice to the boiling water. Reduce heat to low. Cover and cook 12-14 min, until rice is tender and water is absorbed.

Meanwhile, heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.**

Meanwhile core, then cut pepper into 1/2-inch slices.
Peel, then cut onion into 1/4-inch slices.

Heat the same pan (from step 2) over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions, remaining garlic and remaining Mexican Seasoning. Cook 3-4 min, stirring often, until peppers are tender-crisp.
Remove the pan from heat, then transfer veggies to a plate.

Fluff rice with a fork.
Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then rice. Cook 2-3 min, stirring occasionally, until any liquid is absorbed and rice starts to brown.
Add veggie mixture. Season with salt and pepper.
Cook 1-2 min, stirring often, until warmed through.

Divide fajita rice between bowls.
Top with protein shreds and salsa.
Sprinkle cheese over top.
Dollop with sour cream.

If you've opted to get plant-based protein shreds, season in the same way the recipe instructs you to season chicken.

To cook protein shreds, when the pan is hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** No need to roast the protein shreds after pan-frying.