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Spicy Veggie 'Jambalaya' Bowls

Spicy Veggie 'Jambalaya' Bowls

with Beyond Meat® and Spicy Mayo

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This veggie 'jambalaya' is wholesome, bursting with flavour and packed with protein from both kidney beans and Beyond Meat®. The veggies and protein are simmered in a tomato-based sauce before being draped over basmati rice and finished off with a creamy kick from spicy mayo.

Tags:VeggieSpicyNew
Allergens:Egg/OeufMustard/Moutarde

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®

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

113 g

Mirepoix

1 unit

Jalapeño

1 unit

Garlic, cloves

370 mL

Kidney Beans

½ tbsp

Seasoned Salt

2 tbsp

Tomato Sauce Base

1 unit

Vegetable Broth Concentrate

1 tbsp

Hot Sauce

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate97 g
Sugar9 g
Dietary Fiber14 g
Protein35 g
Cholesterol10 mg
Sodium2160 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the seasoned salt and half the garlic. Cook, stirring often, until fragrant, 30 sec. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl), then bring to a boil over high. Once boiling, 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.

2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add mayo and half the hot sauce (use all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 4-6 min.** Remove the pan from heat. Transfer Beyond Meat® to a plate, then cover to keep warm.

4

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix, peppers and 1 tbsp jalapeños. (NOTE: Reference heat guide.) Season with salt and pepper. Cook, stirring occasionally, until veggies are tender, 3-4 min.

5

Add tomato sauce base, remaining seasoned salt and remaining garlic to the pan with veggies. Cook, stirring often, until fragrant, 30 sec. Add Beyond Meat®, beans including liquid, broth concentrate and 3/4 cup water (dbl for 4 ppl). Reduce heat to medium-low and cook, stirring occasionally, until sauce thickens slightly, 5-7 min.

6

Fluff rice with a fork. Divide rice and 'jambalaya' between bowls. Drizzle spicy mayo over top.