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Shrimp and Veggie Burrito Bowls
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Shrimp and Veggie Burrito Bowls

Shrimp and Veggie Burrito Bowls

with Plant-Based Protein and DIY Salsa

Get ready for burrito vibes but minus the mess! Hearty sweet potatoes, plant-based protein and shrimp served on a bed of pepper-onion rice make for a satisfying supper. This bowl is made even better with two tasty toppers: lime crema and DIY salsa!


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

Preparation Time35 minutes


serving amount

2 unit(s)

Plant-Based Burger Patty

¾ cup

Basmati Rice

1 unit(s)

Sweet Potato

1 unit(s)

Sweet Bell Pepper

2 unit(s)


1 unit(s)

Green Onion

1 unit(s)


1 tbsp

Tex-Mex Paste

(Contains Mustard)

3 tbsp


1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

285 g


(Contains Shrimp/Crevettes)

Not included in your delivery

2 tbsp


½ tsp


0.38 tsp


¼ tsp



Nutrition Values

Calories970 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate111 g
Sugar14 g
Dietary Fiber13 g
Protein47 g
Cholesterol180 mg
Sodium2500 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 Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Medium Bowl
Small Bowl


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. 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 the pot from heat. Set aside, still covered.

Roast sweet potatoes

Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 15-18 min.

Cook peppers

Meanwhile, core, then cut pepper into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Season with salt and pepper, to taste.Remove the pan from heat, then transfer peppers to a plate to cool.

Cook plant-based protein

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then patties. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min. Add Tex-Mex paste, Zesty Garlic Blend and 1/3 cup (2/3 cup) water. Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove from heat. Season with pepper, to taste. Transfer to a plate, then cover to keep warm.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.

Prep and make DIY salsa

Cut tomatoes into 1/4-inch pieces. Thinly slice green onion. Zest, then juice half the lime (whole lime for 4 ppl). Cut remaining lime into wedges. Add tomatoes, half the charred peppers, half the green onions, half the lime juice and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Add guacamole, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine. Fluff rice with a fork, then stir in remaining peppers and remaining green onions. Divide rice between bowls. Top with sweet potatoes, plant-based protein, shrimp and DIY salsa. Dollop with lime guacamole.Squeeze a lime wedge over top, if desired.