Chipotle Rice Bowls
with Plant-Based Protein and Rainbow Toppings- Egg
- Milk
- Mustard
- Soy
- Sulphites
- Sulphites
- Tree nuts
- Fish
- Wheat
- Egg
- Sesame
- Gluten
- Mustard
- Soy
- Crustaceans
- Milk
- May contain traces of allergens
- Peanuts
- Triticale
Who doesn't love a hearty, plant-based meal full of Southwestern flavour? This one features sautéed with sweet corn, as well as fresh tomato, tangy pickled cabbage and creamy chipotle drizzle. Ingredients: Plant-based ground protein (water, TMRW™ protein (pea protein isolate, oat flour, brown rice protein concentrate), TMRW™ blend (cooked kidney beans, cooked yellow split peas, hulled sunflower seeds), expeller pressed canola oil, refined coconut oil, natural flavours (containing yeast extracts, salt, spice extracts), methylcellulose, pea protein isolate, beet powder, potato starch, nutritional yeast, dried vinegar, sunflower lecithin, coriander powder, black pepper, paprika, apple cider vinegar, onion powder, garlic powder, agar, sea salt, bay leaf) • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Roma tomatoes • Red cabbage • 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) • Rice vinegar (rice vinegar, sugar, salt) • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Ingredients
250 g
Plant-Based Ground Protein
¾ cup
Basmati Rice
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
6 g
Southwest Spice Blend
(May be present: Sulphites, Tree nuts, Wheat, Sesame, Mustard, Soy, Milk, Peanuts, Triticale)
56 g
Red Cabbage, shredded
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Tree nuts, Wheat, Sesame, Mustard, Milk, Peanuts)
1 unit(s)
Green Onion
1 unit(s)
Tomato
2 tbsp
Seasoned Rice Vinegar
(May be present: Tree nuts, Fish, Wheat, Egg, Sesame, Mustard, Soy, Milk)
113 g
Corn Kernels
2 tbsp
Plant-Based Mayonnaise
(Contains: Mustard May be present: Sulphites, Fish, Wheat, Egg, Sesame, Soy, Milk)
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Plant-based Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add half the vegetable stock powder, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) plant-based butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves and cabbage softens slightly.
- Remove from heat. To a medium bowl, transfer cabbage, including liquid.
- Set aside in the fridge to cool.
- Thinly slice green onions.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
- In a small bowl, combine chipotle sauce and half the plant-based mayo (use all for 4 servings). Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein. Cook for 1-2 min, breaking up into smaller pieces, until starting to brown.
- Add corn. Cook for 5-6 min, stirring often, until golden and lightly crisp.**
- Remove from heat. Add Southwest Spice Blend, remaining vegetable stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Stir to combine.
- Fluff rice with fork. Stir in half the green onions.
- Drain pickled cabbage.
- Divide rice between bowls.
- Top with plant-based protein, pickled cabbage and tomatoes.
- Drizzle with creamy chipotle sauce and sprinkle remaining green onions over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's bold flavors, especially the pickled cabbage and chipotle sauce, though some found the sauce a bit too sweet.
- Ease of prep: While flavorful, some noted the recipe had quite a few steps, making it slightly more involved to prepare.
- Suggestions: Consider adding extra vegetables like avocado or greens for more nutrients and variety in the bowl.
- Plant-based protein: Opinions varied widely; some loved it, while others preferred Beyond Meat or found the texture disappointing.
- Portions: The meal provided good portion sizes, with enough for leftovers that packed well for lunches.
