Fajita-Style Protein Shred Bowls
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Fajita-Style Protein Shred Bowls

Fajita-Style Protein Shred 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 tender 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 Time30 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

½ unit(s)

Yellow Onion

2 tbsp

Mexican Seasoning

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

3 tbsp

Sour Cream

(Contains Milk)

1 unit(s)


Not included in your delivery

2.5 tbsp


¼ tsp


0.06 tsp



Nutrition Values

Calories890 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate84 g
Sugar9 g
Dietary Fiber7 g
Protein34 g
Cholesterol35 mg
Sodium2220 mg
Trans Fat0.5 g
Potassium650 mg
Calcium350 mg
Iron4.25 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
Small Bowl
Large Bowl
Large Non-Stick Pan
Aluminum Foil


Cook rice

Before starting, wash and dry all produce. 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 into 1/2-inch pieces (whole onion for 4 ppl).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 protein shreds

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, breaking up protein shreds into smaller pieces, until crispy, 5-7 min.** Carefully drain and discard excess fat. Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant, 1 min. Transfer 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 protein shreds, tomatoes and remaining green onions. Sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired.