Cal Smart Tex-Mex Plant-Based Protein Shreds Bowls
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Cal Smart Tex-Mex Plant-Based Protein Shreds Bowls

Cal Smart Tex-Mex Plant-Based Protein Shreds Bowls

with Mexican Street Corn Slaw

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.

Calorie Smart
Calorie Smart

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


serving amount

200 g

Plant-Based Protein Shreds

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, 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


3.5 tsp


0.13 tsp



Nutrition Values

Calories710 kcal
Fat36 g
Saturated Fat7 g
Carbohydrate72 g
Sugar8 g
Dietary Fiber5 g
Protein27 g
Cholesterol20 mg
Sodium1980 mg
Trans Fat0.1 g
Potassium700 mg
Calcium200 mg
Iron2 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 Spoons
Measuring Cups
Medium Bowl
Large Non-Stick Pan
Small Bowl


Cook wild rice
  • 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.
Prep and make slaw
  • 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.
Char corn
  • 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.
Cook plant-based protein shreds
  • 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.
Make crema
  • Add sour cream, remaining vinegar and 1 tsp (2 tsp) water to a small bowl.
  • Season with salt and pepper, then stir to combine.
Finish and serve
  • 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.
Modularity step (under step 4)

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.**

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