Tex-Mex Protein Shreds
with Crispy Protein Shreds and Black Bean RiceCalories
:
950 kcalProtéines
:
39g protéinesDurée de préparation
:
30 minutesDifficulty
:
MoyenVégétarien
Allergènes:
- Moutarde
- Gluten
- Poisson
- Sésame
- Oeuf
- Crustacés
- Lait
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Arachides
- Noix
Take a trip to the sunny Southwest with this plant-based bowl full of caramelized protein shreds, beans and rice and fresh toppings!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
200 g
Émincé protéiné à base de plantes
2 cs
Pâte tex-mex
(Contient: Moutarde Peut contenir : Gluten, Poisson, Sésame, Oeuf, Crustacés, Lait, Blé, Sulfites, Soya)
6 g
Mélange d'épices Sud-Ouest
(Peut contenir : Sésame, Lait, Blé, Sulfites, Soya, Arachides, Noix)
¾ tasse(s)
Riz étuvé
1 pièce(s)
Haricots noirs
2 pièce(s)
Gousses d'ail
7 g
Coriandre
1 pièce(s)
Tomate
2 cs
Mayonnaise à base de plantes
(Contient: Moutarde Peut contenir : Poisson, Sésame, Oeuf, Lait, Blé, Sulfites, Soya)
1 pièce(s)
Lime
Pas inclus dans votre livraison
1 cs
Huile*
¼ cc
Sucre*
¼ cc
Sel*
¼ cc
Poivre*
Ustensiles
•Passoire
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Zesteur
•Grande poêle antiadhésive
•Petit bol
•Fouet
Instructions
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.
