HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Spiced Veggie Bowl
Mexican Spiced Veggie Bowl

Mexican Spiced Veggie Bowl

with Beyond Meat® and Mexican-Style Red Rice

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


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

6 tbsp

Sour Cream


1 unit


200 g

Green Bell Pepper

¼ cup

Cheddar Cheese, shredded


1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce

¾ cup

Basmati Rice

6 g


80 g

Roma Tomato

Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate86 g
Sugar7 g
Dietary Fiber6 g
Protein34 g
Cholesterol45 mg
Sodium1740 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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 4ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic.


Heat a medium pot over medium heat. When hot, add 1 tbsp oil, (dbl for 4ppl) then the tomato sauce, rice and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/3 cups water (2 1/2 cups for 4 ppl). 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.


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


Re-heat the large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Break up patties into bite-sized pieces, then add Mexican seasoning and remaining garlic. Cook, until slightly crispy, 5-6 min.** Season with salt and pepper.


While Beyond Meat® cooks, stir together sour cream, 1/2 tsp lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl all for 4ppl) in a small bowl. Season with salt and pepper. Set aside.


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