Tex-Mex Plant-Based Protein Shred and Rice Bowls
with Sour Cream and Feta
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Roma tomatoes • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic powder.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
½ cup
Tomato Salsa
(May contain traces of: Milk, Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Soy, Tree nuts, Gluten)
1 unit(s)
Sweet Bell Pepper
¾ cup
Basmati Rice
(May contain traces of: Milk, Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Soy, Tree nuts, Peanuts)
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Wheat, Sesame, Soy, Tree nuts, Peanuts)
1 unit(s)
Tomato
½ unit(s)
Lime
2 g
Garlic Powder
(May contain traces of: Milk, Mustard, Wheat, Sesame, Sulphites, Soy, Tree nuts, Peanuts, Triticale)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Pepper*
1 tbsp
Oil*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook 13-15 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut half the lime (whole lime for 4 servings) into wedges.
- Cut tomato into 1/2-inch pieces.
- To a medium bowl, add tomatoes. Squeeze a lime wedge over top, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
- To the pan, add salsa, remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar.
- Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- Transfer protein shreds to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- To the pan with peppers, add rice. Sprinkle remaining Enchilada Spice Blend over top.
- Cook for 1-2 min, stirring constantly, until fragrant. Season with salt and pepper.
- Season tomatoes with salt and pepper, then toss to coat.
- Divide rice between bowls. Top with protein shreds and tomatoes.
- Dollop sour cream over top, then sprinkle with feta.
- Squeeze a lime wedge over top.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.
