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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 right notes!

Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

250 g

Chorizo Sausage, uncased

¾ cup

Basmati Rice

½ cup

Tomato Salsa

80 g


1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

200 g

Green Bell Pepper

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

½ unit


7 g


½ cup

Red Lentils

1 tbsp

Tex-Mex Paste

(Contains Mustard)

Not included in your delivery

0.38 tsp


0.13 tsp


1.5 tbsp


0.13 tsp



Nutrition Values

Calories1050 kcal
Fat48 g
Saturated Fat18 g
Carbohydrate105 g
Sugar11 g
Dietary Fiber14 g
Protein48 g
Cholesterol100 mg
Sodium2620 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
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan


Start lentil rice

Before starting, wash and dry all produce. Heat a medium pot over medium-high heat. While the pot heats, using a strainer, rinse lentils, then drain well.When hot, add 1 tbsp oil (dbl for 4 ppl), rice, Enchilada Spice Blend and half the Tex-Mex paste. Cook, stirring constantly, until fragrant, 30 sec-1min.Add salsa, lentils, 1/2 tsp salt (dbl for 4 ppl) and 1 3/4 cups water (3 cups for 4 ppl). Season with pepper. Bring to a boil over high.

Finish lentil rice

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

Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/4-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Add sour cream, 1/2 tsp lime zest, 1/2 tsp lime juice and 1/8 tsp sugar (dbl all for 4 ppl) to small bowl. Season with salt and pepper, to taste, then stir to combine. Set aside.Add tomatoes and remaining lime juice to a medium bowl. Toss to coat.

Cook chorizo

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 salt and pepper.

Cook peppers

Add peppers to the pan with chorizo. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 2 tbsp water (dbl for 4 ppl) and remaining Tex-Mex paste. Cook, stirring often, until fragrant and peppers are tender-crisp, 1 min.

Finish and serve

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