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Carb Smart Veggie Burrito Salad Bowls

Carb Smart Veggie Burrito Salad Bowls

Carb Smart Veggie Burrito Salad Bowls

with Creamy Guacamole Dressing and DIY Salsa

Get Up To 20 Free Meals + Free Sides for Life

Tags:

Veggie

•Carb Smart

Allergens:

Milk

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 Time25 minutes

Cooking Time7 minutes

DifficultyEasy

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

113 g

Corn Kernels

1 unit(s)

Tomato

1 unit(s)

Lime

3 tbsp

Guacamole

8 g

Mexican Seasoning

(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

2 unit(s)

Garlic, cloves

1 unit(s)

Shallot

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

113 g

Baby Spinach

Not included in your delivery

1.5 tbsp

Oil*

⅓ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories540 kcal

Fat37 g

Saturated Fat5 g

Carbohydrate37 g

Sugar9 g

Dietary Fiber8 g

Protein23 g

Cholesterol10 mg

Sodium1480 mg

Trans Fat0.1 g

Potassium950 mg

Calcium150 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

•Medium Non-Stick Pan

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

1

Before starting, wash and dry all produce.
Cut tomatoes into 1/4-in pieces.
Peel, then cut the shallot into 1/4 inch pieces.
Zest, then juice the lime.
Peel, mince or grate garlic.

2

In a medium non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high heat.
Add half the garlic, corn and half the Mexican Seasoning. Cook for 1-2 mins.
Add 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt and pepper.

3

Meanwhile, heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and protein shreds. Cook 2-3 min, stirring ocassionally.
Add remaining Mexican Seasoning. Cook for 2-3 min, tossing occasionally, until crispy.** Season with salt and pepper.

4

To a small bowl, add tomatoes, shallots, remaining garlic, half the lime zest, 1 tsp (2 tsp) lime juice. Season with salt and pepper, then stir to combine.
To a small bowl, add guacamole and sour cream. Season with salt and pepper, then stir to combine.
To a large bowl, add remaining lime zest, remaining lime juice, 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then mix to combine.

5

To the large bowl, add spinach and toss to coat.
Divide spinach, protein shreds, corn and salsa between bowls.
Spoon creamy guacamole in the middle of the bowl.

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