Cal Smart Tex-Mex Plant-Based Protein Shreds Bowls
with Mexican Street Corn Slaw- Mustard
- Sulphites
- Milk
- Fish
- Milk
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Egg
- May contain traces of allergens
- Peanuts
- Tree nuts
- Mustard
Lightly charred corn adds a lovely, 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.
Ingredients
200 g
Plant-Based Protein Shreds
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
1 tbsp
Mexican Seasoning
(May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, 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)
½ cup
Wild Rice Medley
Not included in your delivery
0.38 tsp
Salt*
3.5 tsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-22 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onion.
- Add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil to a medium bowl. (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 heat.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5 min.
- Add half the Mexican Seasoning. Cook, stirring often, until fragrant, 15 sec.
- Transfer corn to the medium bowl with slaw, 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 plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**
- Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water.
- Cook, stirring often, until fragrant and no longer watery, 30 sec-1 min.
- Season with pepper.
- Add sour cream, remaining vinegar and 1 tsp (2 tsp) water to a small bowl.
- Season with salt and pepper, then stir to combine.
- Add half the green onions to the pot with wild rice, then fluff with a fork.
- Divide wild rice between bowls. Top with slaw and plant-based protein shreds.
- Sprinkle feta and remaining green onions over top.
- Dollop crema over bowls.
If you've opted to get plant-based protein shreds, cook and plate it the same way as the recipe instructs you to cook and plate the turkey, tossing occasionally until cooked through, 6-8 min.**
