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Mexican-Inspired Veggie Bowls
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Mexican-Inspired Veggie Bowls

Mexican-Inspired Veggie Bowls

with Beyond Meat and Red Rice

A deconstructed burrito? Yes, please! There's no need for the tortilla when plant-based patties team up with hearty Mexican-spiced basmati rice, crispy pan-seared peppers, fresh tomatoes and a citrusy lime crema.

Tags:
Veggie
Low CO2
Allergens:
Milk
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Beyond Meat®

6 tbsp

Sour Cream

(Contains Milk)

1 unit

Lime

200 g

Green Bell Pepper

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Tex-Mex Paste

(Contains Mustard)

2 tbsp

Tomato Sauce Base

¾ cup

Basmati Rice

2 unit

Garlic, cloves

95 g

Tomato

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat45 g
Saturated Fat16 g
Carbohydrate86 g
Sugar9 g
Dietary Fiber8 g
Protein36 g
Cholesterol10 mg
Sodium720 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.

Utensils

Zester
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl

Instructions

Prep
1

Before starting, wash and dry all produce. Core, then cut the pepper into 1/4-inch strips. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic.

Cook rice
2

Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil then tomato sauce base, rice and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/3 cups (2 1/2 cups) water. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

Cook peppers
3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Transfer cooked peppers to a plate.

Cook Beyond Meat®
4

Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat®. Break up patties into bite-sized pieces, then add Tex-Mex Paste and remaining garlic. Cook, until slightly crispy, 5-6 min.** Season with salt and pepper.

Make crema
5

Meanwhile, stir together sour cream, 1/2 tsp (1 tsp) lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar in a small bowl. Season with salt and pepper. Set aside.

Finish and serve
6

When rice is tender, fluff with a fork. Season with salt and pepper, to taste. Divide rice between bowls. Top with Beyond Meat®, peppers, tomatoes and cheese. Dollop with lime crema. Squeeze a lime wedge overtop, if desired.