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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.

Tags:Veggie
Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

200 g

Green Bell Pepper

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce

¾ cup

Basmati Rice

6 g

Garlic

80 g

Roma Tomato

Not included in your delivery

2.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Zester
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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 4ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic.

2

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.

3

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.

4

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.

5

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.

6

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.