Cal Smart Chipotle Beyond Meat® Burrito Bowls
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Cal Smart Chipotle Beyond Meat® Burrito Bowls

Cal Smart Chipotle Beyond Meat® Burrito Bowls

with Guacamole and Pickled Jalapeños

This bowl packs in all the flavours of a burrito: Mexican-style rice, charred veggies, zippy guac, spicy pickled jalapeños and garlicky, smoky Beyond Meat®! No tortilla? No problem!

Calorie Smart

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

Preparation Time20 minutes
Cooking Time


serving amount

2 piece

Beyond Meat®

0.38 cup

Parboiled Rice

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

3 piece

Garlic, cloves

56 g

Corn Kernels

1 piece

Sweet Bell Pepper

1 piece


2 tbsp

White Wine Vinegar

(Contains Sulphites)

3 tbsp


1 piece

Chicken Broth Concentrate

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

½ piece

Red Onion

Not included in your delivery

½ tbsp


½ tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories640 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate67 g
Sugar13 g
Dietary Fiber7 g
Protein27 g
Cholesterol10 mg
Sodium950 mg
Trans Fat0.2 g
Potassium1250 mg
Calcium150 mg
Iron7.5 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.


Medium Pot
Measuring Cups
Measuring Spoons
Small pot
Small Bowl
Large Bowl
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Peel, then mince or grate garlic.Heat a medium pot over medium heat.When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then half the garlic, half the Enchilada Spice Blend and half the rice (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.Add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.Remove from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Pickle jalapeños

Add jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small pot. Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat.Transfer pickled jalapeños, including pickling liquid, to a small bowl.Place in the fridge to cool.

Cook veggies

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then onions, peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.Season with salt and pepper.Transfer veggies to a large bowl, then cover to keep warm.

Cook Beyond Meat®

Add 1/2 tsp (1 tsp) oil to the same pan, then Beyond Meat® patties, remaining garlic and remaining Enchilada Spice Blend. Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.**Season with salt and pepper.Add 1/4 cup (1/2 cup) water and chipotle sauce. Cook, stirring often, until sauce thickens slightly, 2-3 min.Remove the pan from heat.

Finish and serve

Stir together guacamole and 1 tsp (2 tsp) pickling liquid in another small bowl.Fluff rice with a fork.Divide rice, veggies and Beyond Meat® between bowls.Top with as many pickled jalapeños as desired.Dollop guacamole over top.