Plant-Based Protein Shreds Taco Salad Bowls
with Charred Corn and Creamy Guacamole
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Thaw-friendly corn (corn, modified vinegar) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Red wine vinegar • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, 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
200 g
Plant-Based Protein Shreds
85 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
113 g
Corn Kernels
113 g
Spring Mix
113 g
Baby Tomatoes
8 g
Mexican Seasoning
(May contain traces of: Sesame, Milk, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Soy)
3 tbsp
Guacamole
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 tbsp
Red Wine Vinegar
(May contain traces of: Sesame, Milk, Tree nuts, Wheat, Mustard, Soy, Egg, Fish)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then protein shreds and corn. Cook for 6-8 min, tossing occasionally, until cooked through.** Season with salt, pepper and Mexican Seasoning.
- Add 2 tbsp (1/4 cup) water. Cook for 1-2 min, stirring often, until water evaporates.
- Transfer to a plate and set aside to cool slightly.
- Meanwhile, open one side of the package of tortilla chips. Using your hands, crush tortilla chips in the package until broken into bite-sized pieces.
- Halve tomatoes.
- In a large bowl, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Add spring mix, tomatoes and half the crushed tortilla chips, then toss to coat.
- In a small bowl, combine sour cream and guacamole. Season with salt and pepper.
- Divide salad between bowls. Top with protein shred-corn mixture.
- Dollop creamy guacamole over top.
- Sprinkle cheese and remaining tortilla chips over top.
If you've opted to get plant-based protein shreds, cook in the same way the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.**
