Chipotle Rice Bowls
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Chipotle Rice Bowls

Chipotle Rice Bowls

with Beyond Meat® and Rainbow Toppings

Who doesn't love a hearty, plant-based meal full of southwestern flavour? This one features Beyond Meat® sautéed with sweet corn, as well as fresh tomato, tangy pickled cabbage and a zingy chipotle-ranch drizzle.

Low CO2

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

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Beyond Meat®

¾ cup

Basmati Rice

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Southwest Spice Blend

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

56 g

Red Cabbage, shredded

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 unit(s)

Green Onion

1 unit(s)


2 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

113 g

Corn Kernels

2 tbsp

Plant-Based Mayonnaise

(Contains Egg, Mustard May contain Wheat, Egg, Fish, Milk, Sesame, Soy, Sulphites)

Not included in your delivery

½ tbsp


1 tbsp

Plant-based Butter*

¼ tsp


0.13 tsp



Nutrition Values

Calories840 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate98 g
Sugar14 g
Dietary Fiber8 g
Protein31 g
Cholesterol15 mg
Sodium1230 mg
Trans Fat0.2 g
Potassium1150 mg
Calcium125 mg
Iron9.5 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 Spoons
Measuring Cups
Medium Bowl
Small Bowl
Large Non-Stick Pan


Cook Rice
  • Add half the vegetable stock powder, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) plant-based butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • 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.
Pickle cabbage
  • Meanwhile, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook, stirring often, until sugar dissolves, and cabbage softens slightly, 1-2 min.
  • Remove from heat. Transfer cabbage, including liquid, to a medium bowl.
  • Set aside in the fridge to cool.
  • Thinly slice green onions.
  • Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
  • Combine chipotle sauce and half the plant-based mayonnaise (use all for 4 ppl) in a small bowl. Season with salt and pepper, then stir to mix.
Cook Beyond Meat® and corn
  • Heat a large non-stick pan over high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until starting to brown, 1-2 min.
  • Add corn. Cook, stirring often and continuing to break up patties, until golden and lightly crispy, 5-6 min.** 
  • Remove from heat. Add Southwest Spice Blend, remaining vegetable stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Stir to combine.
Finish and serve
  • Fluff rice with fork. Stir in half the green onions.
  • Drain pickled cabbage.
  • Divide rice between bowls.
  • Top with Beyond Meat®, pickled cabbage and tomatoes.
  • Drizzle creamy chipotle sauce and sprinkle remaining green onions over top.
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