Tex-Mex Plant-Based Protein Bowls
with Mexican-Inspired Corn Slaw and Wild Rice- Soy
- Mustard
- Sulphites
- Milk
- Gluten
- Fish
- Sesame
- Egg
- Crustaceans
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Triticale
- Peanuts
- Tree nuts
- Mustard
Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Thaw-friendly corn (corn, modified vinegar) • Wild rice medley (parboiled rice, wild rice) • Red cabbage • Sour cream (milk) (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) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Ingredients
2 unit(s)
Impossible™ Burger Patties
(Contains: Soy)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
8 g
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
113 g
Corn Kernels
56 g
Red Cabbage, shredded
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
½ cup
Wild Rice Medley
Not included in your delivery
3.5 tsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse wild rice medley until water runs clear.
- To a medium pot, stir in rice, 1 cup (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 for 20-24 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onion.
- To a medium bowl, add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if you like.)
- Season with salt and pepper, then whisk until combined.
- Add cabbage, then toss to combine.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan. Cook for 5 min, stirring occasionally, until dark brown in spots.
- Add half the Mexican Seasoning. Cook for 15 sec, stirring often, until fragrant.
- To the medium bowl with slaw, add corn, then toss to combine.
- Carefully wipe the pan clean.
- Return the same pan to medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat®. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water.
- Cook for 30 sec-1 min, stirring often, until fragrant and sauce has thickened.
- Season with pepper.
- To a small bowl, add sour cream, remaining vinegar and 1 tsp (2 tsp) water.
- Season with salt and pepper, then stir to combine.
- To the pot with wild rice medley, add half the green onions. Fluff with a fork.
- Divide wild rice medley between bowls. Top with slaw and Beyond Meat®.
- Sprinkle feta and remaining green onions over top.
- Dollop crema over bowls.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the turkey, breaking up patties into smaller pieces, until crispy.**
