Fajita-Style Plant-Based Protein Shreds Bowls
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Fajita-Style Plant-Based Protein Shreds Bowls

Fajita-Style Plant-Based Protein Shreds Bowls

with Basmati Rice and Lime Crema

Easy, quick and packed with flavour, this dish delivers the fiesta without any fuss! Bell peppers and green onions pair beautifully with savoury plant-based protein shreds to create a fajita bowl that comes together with smoky Mexican-style seasoning.


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

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

200 g

Plant-Based Protein Shreds

1 unit(s)

Yellow Onion

2 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

¾ cup

Basmati Rice

2 unit(s)

Green Onion

1 unit(s)

Sweet Bell Pepper

1 unit(s)


½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Sour Cream

(Contains Milk)

1 unit(s)


Not included in your delivery

¼ tsp


0.06 tsp


2.5 tbsp



Nutrition Values

Calories900 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate86 g
Sugar10 g
Dietary Fiber8 g
Protein33 g
Cholesterol35 mg
Sodium2250 mg
Trans Fat0.5 g
Potassium650 mg
Calcium350 mg
Iron4 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 Spoons
Measuring Cups
Small Bowl
Large Non-Stick Pan
Large Bowl
Aluminum Foil


Cook rice
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil.
  • 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, core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
  • Cut tomato into 1/2-inch pieces.
  • Thinly slice green onions.
  • Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
  • Add 1/4 tsp (1/2 tsp) lime zest, 1 tsp (2 tsp) lime juice and sour cream to a small bowl.
  • Season with salt and pepper, then stir to combine. Set aside.

Cook plant-based protein shreds
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds.
  • Cook, tossing occasionally until cooked through, 6-8 min.**
  • Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water.
  • Cook, stirring often, until fragrant, 1 min.
  • Transfer plant-based protein shreds to a large bowl, then cover with foil to keep warm.
Cook peppers and onions
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining garlic salt.
  • Cook, stirring often, until peppers are tender-crisp, 3-4 min.
Assemble fajita rice
  • Meanwhile, fluff rice with a fork and fold in half the green onions, then season with salt.
  • Add 1 tbsp (2 tbsp) oil, then add rice to the pan with veggies.
  • Cook, stirring occasionally, until liquid is absorbed and rice starts to brown, 1-2 min.
Finish and serve
  • Divide fajita rice mixture between bowls. Top with plant-based protein shreds, tomatoes and remaining green onions.
  • Sprinkle cheese over top.
  • Dollop with lime crema.
  • Squeeze a lime wedge over top, if desired.

If you've opted to get plant-based protein shreds, cook and plate it the same way as the recipe instructs you to cook and plate the beef, tossing occasionally until cooked through, 6-8 min.** Disregard instructions to drain excess fat.