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Veggie Taco Bowls

Veggie Taco Bowls

with Beyond Meat® and Mexican-Style Red Rice

Beyond Meat®
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A deconstructed taco? Yes, please! There's no need for a tortilla when delicious Beyond Meat® teams up with spiced basmati rice, sweet peppers and citrusy lime crema.

Tags:VeggieSpicy
Allergens:Milk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

3 tbsp

Sour Cream

(ContainsMilk/Lait)

80 g

Roma Tomato

160 g

Sweet Bell Pepper

1 unit

Lime

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce Base

¾ cup

Basmati Rice

2 unit

Green Onion

¼ tsp

Chipotle Powder

½ tsp

Garlic Salt

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate87 g
Sugar10 g
Dietary Fiber7 g
Protein34 g
Cholesterol12 mg
Sodium730 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
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Thinly slice green onions. Cut tomato into 1/4-inch pieces. Core, then cut pepper into 1/4-inch slices. Zest half the lime (whole lime for 4 ppl). Cut lime into wedges. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

2

Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then tomato sauce base and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Season rice with 1/2 tsp garlic salt (dbl for 4 ppl), then stir in tomatoes. Cover and set aside.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper, to taste. Transfer peppers to a plate, then cover to keep warm.

4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then Beyond Meat®. Break up patties into bite-sized pieces, then add Mexican Seasoning and 1/4 tsp chipotle powder (dbl for 4 ppl). Cook, stirring occasionally, until Beyond Meat® is slightly crispy, 5-6 min.** Season with 1/4 tsp salt (dbl for 4 ppl) and pepper. Remove the pan from heat.

5

Once rice is tender, fluff with a fork. Stir in half the green onions, then season with salt and pepper, to taste.

6

Divide Mexican-style red rice between bowls. Top with Beyond Meat® and peppers. Sprinkle with cheese, then top with a dollop of lime crema. Sprinkle with remaining green onions. Squeeze a lime wedge over top, if desired.