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Tex-Mex Plant-Based Bowl

Tex-Mex Plant-Based Bowl

with Crispy Protein Shreds and Black Bean Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
950 kcal
Protein
: 
39g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Gluten
  • Fish
  • Sesame
  • Egg
  • Crustaceans
  • Milk
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Peanuts
  • Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

200 g

Plant-Based Protein Shreds

2 tbsp

Tex-Mex Paste

(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

6 g

Southwest Spice Blend

(May be present: Sesame, Milk, Wheat, Sulphites, Soy, Peanuts, Tree nuts)

¾ cup

Parboiled Rice

1 unit(s)

Black Beans

2 unit(s)

Garlic, cloves

7 g

Cilantro

1 unit(s)

Tomato

2 tbsp

Plant-Based Mayonnaise

(Contains: Mustard May be present: Fish, Sesame, Egg, Milk, Wheat, Sulphites, Soy)

1 unit(s)

Lime

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories950 kcal
Fat40 g
Saturated Fat4 g
Carbohydrate116 g
Sugar5 g
Dietary Fiber17 g
Protein39 g
Sodium2180 mg
Potassium1050 mg
Calcium200 mg
Iron4.5 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Large Non-Stick Pan
•Small Bowl
•Whisk

Cooking Steps

1
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 17 - 18 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
2
  • Peel, then mince or grate garlic. 
  • Zest, then juice lime. 
  • Cut tomato into 1/4-inch pieces.
  • Roughly chop cilantro. 
  • Using a strainer, drain and rinse beans.
3
  • Meanwhile, heat a large non-stick pan over medium. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and Southwest Spice Blend. Cook, tossing occasionally, until crispy, 6-8 min.**
  • Season with salt and pepper. 
  • Transfer to a plate. 
4
  • Add 1 tbsp (2 tbsp) oil to the same pan (used in step 3), then half the garlic. Cook, 30 sec. until fragrant. 
  • Add beans, Tex-Mex Paste and 1/4 cup (1/2 cup) water. Cook 2-3 mins, until warmed through. Season with salt and pepper. 
  • Remove from heat. 
5
  • Meanwhile, in a small bowl, add tomatoes, cilantro, 1 tsp (2 tsp) oil, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) lime juice. Season with salt and pepper, then stir to combine. Set aside. 
6
  • In another small bowl, add half the plant-based mayo, lime zest and remaining lime juice. Whisk to combine. 
  • Divide rice, beans and protein shreds between bowls. 
  • Top with tomato salsa.
  • Drizzle over lime-mayo drizzle. 
Meal right image

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