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.
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
1 unit(s)
Yellow Onion
2 tbsp
Mexican Seasoning
(May contain traces of: 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)
Tomato
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
1 tsp
Garlic Salt
(May contain traces of: Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Sour Cream
(Contains: Milk)
1 unit(s)
Lime
Not included in your delivery
¼ tsp
Salt*
0.06 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
