Chorizo Taco Bowls
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Chorizo Taco Bowls

Chorizo Taco Bowls

with Red Lentil Rice and Lime Crema

Deconstructed tacos make for a hearty and filling supper with the help of lentils and rice! Topped with chorizo and peppers, fresh tomatoes, cheese and a lime crema, this bowl hits all the spots!

Tags:
Discovery
Allergens:
Sulphites
•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 Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

¾ cup

Basmati Rice

½ cup

Tomato Salsa

1 unit

Garlic, cloves

113 g

Baby Tomatoes

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

200 g

Green Bell Pepper

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

1 unit

Lime

7 g

Cilantro

½ cup

Red Lentils

1 tbsp

Smoked Paprika-Garlic Blend

Not included in your delivery

0.38 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories830 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate110 g
Sugar13 g
Dietary Fiber6 g
Protein47 g
Cholesterol100 mg
Sodium1810 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 Pot
•Measuring Cups
•Measuring Spoons
•Zester
•Medium Bowl
•Large Non-Stick Pan

Cooking Steps

Start lentil rice
1

Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the Enchilada Spice Blend and half the garlic. Cook, stirring constantly, until fragrant, 1 min. Add salsa, lentils, 1/4 tsp salt and 1 3/4 cups water (dbl both for 4 ppl). Bring to a boil over high heat.

Finish lentil rice
2

Once boiling, reduce heat to low. Cover and cook until rice and lentils are tender and liquid is absorbed, 14-16 min. Remove the pot from heat. Set aside, still covered. (NOTE: Rice will be a bit starchy from the lentils.)

Prep and make lime crema
3

While rice and lentils cook, core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Roughly chop cilantro. Zest lime. Juice half the lime. Cut remaining lime into wedges. Add sour cream, lime juice and lime zest to a medium bowl. Season with salt and pepper, to taste, then stir to combine.

Cook chorizo
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with half the Smoked Paprika-Garlic Blend, salt and pepper. Cook, stirring constantly, until fragrant, 30 sec.

Cook peppers
5

Add peppers to the pan with chorizo. (TIP: Add 1/2 tbsp oil [dbl for 4 ppl] if the pan is dry.) Cook, stirring occasionally, until slightly softened, 3-4 min. Add remaining garlic, then sprinkle remaining Smoked Paprika-Garlic Blend over top. Cook, stirring often, until spices are fragrant and peppers are tender-crisp, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

Add half the cilantro to the pot with lentil rice, then fluff with a fork until combined. Divide lentil rice between bowls. Top with chorizo and peppers and tomatoes. Dollop lime crema over top. Sprinkle with cheese and remaining cilantro. Squeeze over a lime wedge, if desired.