Cheesy BBQ Plant-Based Protein Shred Bowls
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Cheesy BBQ Plant-Based Protein Shred Bowls

Cheesy BBQ Plant-Based Protein Shred Bowls

with Buttery Charred Corn and Rice

Bowls are perfect for quick weekday meals and this one will be a hit with the whole family! Protein shreds are tossed in BBQ sauce, then spooned over buttery rice. Charred corn adds some extra comfort to this bowl!


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

BBQ Seasoning

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

4 tbsp

BBQ Sauce

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

¾ cup

Parboiled Rice

1 piece

Green Onion

113 g

Corn Kernels

1 piece


½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

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

2 tbsp

Ranch Dressing

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

56 g

Spring Mix

Not included in your delivery

0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp



Nutrition Values

Calories970 kcal
Fat50 g
Saturated Fat16 g
Carbohydrate102 g
Sugar21 g
Dietary Fiber8 g
Protein33 g
Cholesterol60 mg
Sodium2250 mg
Trans Fat1 g
Potassium1450 mg
Calcium300 mg
Iron3.5 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
Large Non-Stick Pan
Measuring Spoons
Large Bowl


Cook rice
  • Add rice, 3/4 tsp (1 1/2 tsp) garlic salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.
  • Remove from heat. Set aside, still covered.
Char corn
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • Pat corn dry with paper towels.
  • When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5-6 min.
  • Transfer charred corn to a plate.


  • Meanwhile, cut tomato into 1/2-inch pieces.
  • Thinly slice green onion.
Cook protein shreds
  • When corn is done, return the pan to medium-high.
  • Add protein shreds. Cook, tossing occasionally, until cooked through, 6-8 min.**
  • Add green onions and BBQ Seasoning, then season with pepper and remaining garlic salt. Cook, stirring often, until fragrant, 30 sec.
Finish protein shreds and salad
  • Add BBQ sauce to the pan, then stir until protein shreds are coated, 30 sec. Remove from heat.
  • Add tomatoes, spring mix and half the cheddar to a large bowl.
  • Drizzle ranch dressing over top, then toss to combine.
  • Season with salt and pepper, to taste.
Finish and serve
  • Add corn and 2 tbsp (4 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
  • Divide corn and rice between bowls. Top with protein shreds and salad.
  • Sprinkle remaining cheddar over top.
Modularity step (under step 4)

If you've opted to get protein shreds, cook and plate it the same way as the beef, tossing occasionally until cooked through, 6-8 min.** Disregard instructions to drain excess fat.

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