Chipotle Rice Bowls
with Beyond Meat® and Rainbow Toppings- Mustard
- Soy
- Egg
- Milk
- Sulphites
- Fish
- Sesame
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Egg
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 a zingy chipotle-ranch drizzle.
Ingredients
2 unit(s)
Beyond Meat®
¾ cup
Basmati Rice
2 tbsp
Chipotle Sauce
(Contains: Mustard, Soy, Egg, Milk May contain traces of: Fish, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Southwest Spice Blend
(May contain traces of: Sesame, Soy, Sulphites, Wheat, Tree nuts, Milk, Mustard, Peanuts)
56 g
Red Cabbage, shredded
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Fish, Sesame, Wheat, Milk, Mustard, Egg)
1 unit(s)
Green Onion
1 unit(s)
Tomato
2 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
113 g
Corn Kernels
2 tbsp
Plant-Based Mayonnaise
(Contains: Mustard, Egg May contain traces of: Fish, Sesame, Soy, Sulphites, Wheat, Milk, Egg)
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Plant-based Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, and cabbage softens slightly, 1-2 min.
- 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.
- Combine chipotle sauce and half the plant-based mayonnaise (use all for 4 ppl) in a small bowl. Season with salt and pepper, then stir to mix.
- Heat a large non-stick pan over high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until starting to brown, 1-2 min.
- Add corn. Cook, stirring often and continuing to break up patties, until golden and lightly crispy, 5-6 min.**
- 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 creamy chipotle sauce and sprinkle remaining green onions over top.
