Tex-Mex Plant-Based Bowl
with Crispy Protein Shreds and Black Bean Rice
Take a trip to the sunny Southwest with this plant-based bowl full of caramelized protein shreds, beans and rice and fresh toppings!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
2 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
6 g
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
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 contain Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
