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Carb Smart Southwest Plant-Based Protein Shred and Veggie Bowls
Carb Smart Southwest Plant-Based Protein Shred and Veggie Bowls

Carb Smart Southwest Plant-Based Protein Shred and Veggie Bowls

with DIY Pickled Jalapeños

Get Up To 20 Free Meals + Free Sides for Life

This low-starch plant-based protein shred supper is supercharged with flavour. Zippy DIY pickled jalapeños add punch to every bite.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Ingredients: Cauliflower • Yellow potato • Green pepper • 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) • 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) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Tags:
Carb Smart
•Veggie
Allergens:
Egg
•Milk
•Mustard
•Soy
•Sulphites

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 Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

285 g

Cauliflower

250 g

Yellow Potato

1 unit(s)

Red Onion

1 unit(s)

Green Bell Pepper

6 g

Southwest Spice Blend

1 unit(s)

Jalapeño

2 tbsp

Chipotle Sauce

¼ cup

Cheddar Cheese, shredded

1 tbsp

White Wine Vinegar

1 tbsp

Tex-Mex Paste

1 unit(s)

Sour Cream

Not included in your delivery

0.06 tsp

Pepper*

0.13 tsp

Salt*

1.5 tbsp

Oil*

Nutrition Values

Calories680 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate53 g
Sugar14 g
Dietary Fiber10 g
Protein27 g
Cholesterol25 mg
Sodium1540 mg
Trans Fat0.3 g
Potassium1400 mg
Calcium250 mg
Iron3 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

•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Small Bowl
•Large Non-Stick Pan
•Measuring Cups

Cooking Steps

Prep
1
  • Before starting, preheat the oven to 425°F.
  • Wash and dry all produce.
  • Remove any brown spots from potato, then peel and quarter lengthwise. Cut into 1/4-inch quarter-moons.
  • Cut cauliflower into bite-sized pieces.
  • Core, then cut pepper into 1-inch pieces.
Season veggies
2
  • To one side of a parchment-lined baking sheet, add potatoes, peppers, Southwest Spice Blend and 1/2 tbsp (1 tbsp) oil.
  • Season with salt and pepper, then toss to combine.
  • To the other side of the baking sheet, add cauliflower and 1/2 tbsp (1 tbsp) oil.
  • Season with salt and pepper, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)
Roast veggies and finish remaining prep
3
  • Roast in the middle of the oven for 20-24 min, until veggies are tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
Pickle jalapeños
4
  • To a small microwaveable bowl, add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt. (NOTE: This is your pickling liquid.)
  • Microwave in 15-sec increments, stirring between each, until salt dissolves.
  • Add jalapeños, then stir to combine.
Cook protein shred mixture
5
  • Heat a large non-stick pan over medium-high.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and onions.
  • Cook for 6-8 min, tossing occasionally, until onions are tender and protein shreds are cooked through.**  
  • Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
  • Once simmering, reduce heat to medium.
  • Cook for 2-4 min, until sauce reduces slightly. Remove from heat, then cover to keep warm.
Finish and serve
6
  • Divide roasted veggies between bowls.
  • Top with protein shred mixture.
  • Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top.
  • Top each bowl with pickled jalapeños. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days.)
7

If you've opted to get plant-based protein shreds, cook in the same way as the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until onions are tender and protein shreds are cooked through.**  

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