Chipotle Rice Bowls
with Beyond Meat® and Rainbow Toppings
Who doesn't love a hearty, plant-based meal full of southwestern flavour? This one features Beyond Meat® sautéed with sweet corn, as well as fresh tomato, tangy pickled cabbage and creamy chipotle drizzle.
Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • 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, water, sugar, salt, potassium metabisulphite) (sulphites) • Plant-based mayonnaise (canola and/or soya oil, sunflower oil, water, sugars (beet sugar, sugar), modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, rosemary extract, acetic acid, citric acid, turmeric extract, natural flavours, guar gum, beta-carotene, calcium disodium EDTA) (mustard) • Green onion • 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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
¾ cup
Basmati Rice
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
6 g
Southwest Spice Blend
(May contain traces of: 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 contain traces of: Tree nuts, Wheat, Sesame, Mustard, Milk, Peanuts)
1 unit(s)
Green Onion
1 unit(s)
Tomato
2 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May contain traces of: Tree nuts, Fish, Wheat, Egg, Sesame, Mustard, Soy, Milk)
113 g
Corn Kernels
2 tbsp
Plant-Based Mayonnaise
(Contains: Mustard May contain traces of: 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 cup (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.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min until rice is tender and liquid 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. Transfer cabbage, including liquid, to a medium bowl.
- 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 mayonnaise (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 Beyond Meat® patties. Cook for 1-2 min, breaking up patties into bite-sized pieces, until starting to brown.
- Add corn. Cook for 5-6 min, stirring often and continuing to break up patties, 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 Beyond Meat®, pickled cabbage and tomatoes.
- Drizzle with creamy chipotle sauce and sprinkle remaining green onions over top.
