Tex-Mex Beyond Meat® Bowls
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Tex-Mex Beyond Meat® Bowls

Tex-Mex Beyond Meat® Bowls

with Sour Cream and Feta

Tonight, tuck into this bowl of punchy Mexican-inspired flavours! Beyond Meat® gets boosted by salsa and our Enchilada Spice Blend, while rice gets sautéed with bell peppers to give it a subtle sweetness. A dollop of zippy sour cream brings loads of flavour with little effort in the kitchen.


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

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Beyond Meat®

1 unit(s)

Sour Cream

(Contains Milk)

½ cup

Tomato Salsa

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

1 unit(s)

Sweet Bell Pepper

¾ cup

Basmati Rice

1 tbsp

Enchilada Spice Blend

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

1 unit(s)


1 unit(s)


1 tsp

Garlic Powder

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

¼ tsp


¼ tsp


1 tbsp


½ tsp



Nutrition Values

Calories720 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate89 g
Sugar11 g
Dietary Fiber8 g
Protein33 g
Cholesterol20 mg
Sodium1500 mg
Trans Fat0.2 g
Potassium1100 mg
Calcium200 mg
Iron9 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
Large Non-Stick Pan


Cook rice
  • Add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat.
  • 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.


  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Cut half the lime (whole lime for 4 ppl) into wedges. 
  • Cut tomato into 1/2-inch pieces.
  • Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then toss to coat.
Cook Beyond Meat®
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. 
  • Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.**
  • Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar into the pan.
  • Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
  • Transfer Beyond Meat® to a plate, then cover to keep warm.
Cook peppers
  • Reheat the same pan over medium-high. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. 
  • Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. 
Finish rice
  • Add rice to the pan with peppers. Sprinkle remaining Enchilada Spice Blend over top.
  • Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.
Finish and serve
  • Season tomatoes with salt and pepper, to taste, then toss to coat.
  • Divide rice between bowls. Top with Beyond Meat® and tomatoes.
  • Dollop sour cream over top, then sprinkle with feta.
  • Squeeze a lime wedge over top, if desired.

If you've opted to get Beyond Meat®, cook and plate it the same way as the beef, breaking up patties into smaller pieces, until crispy, 5-6 min.** Disregard instructions to drain excess fat.

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