Plant-Based Protein Shreds Fajita Bowls
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Plant-Based Protein Shreds Fajita Bowls

Plant-Based Protein Shreds Fajita Bowls

with Spiced Rice

Everything you love about fajitas piled into a bowl! Spiced rice, Mexican-seasoned protein shreds, chunky salsa, tangy sour cream and cheese. Mix, match and dig in!


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

Preparation Time25 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

2 tbsp

Mexican Seasoning

3 tbsp

Sour Cream

(Contains Milk)

½ cup

Tomato Salsa

1 unit(s)

Garlic, cloves

1 unit(s)

Red Onion

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate87 g
Sugar12 g
Dietary Fiber7 g
Protein31 g
Cholesterol20 mg
Sodium2060 mg
Trans Fat0.4 g
Potassium700 mg
Calcium250 mg
Iron4 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
Paper Towel
Medium Bowl
Measuring Cups
Measuring Spoons


Cook rice and prep protein shreds

Before starting, wash and dry all produce. Peel, then mince or grate garlic. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, add protein shreds, half the garlic and half the Mexican Seasoning to a medium bowl. Season with salt and pepper, then toss to coat. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.

Finish prep

Meanwhile core, then cut pepper into 1/2-inch slices.Peel, then cut onion into 1/4-inch slices.

Cook veggies

Heat the same pan (from step 2) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions, remaining garlic and remaining Mexican Seasoning. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat, then transfer veggies to a plate.

Assemble fajita rice

Fluff rice with a fork. Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 2-3 min. Add veggie mixture. Season with salt and pepper. Cook, stirring often, until warmed through, 1-2 min.

Finish and serve

Divide fajita rice between bowls.Top with protein shreds and salsa. Sprinkle cheese over top.Dollop with sour cream.