Tex Mex Veggie Protein Bowls
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Tex Mex Veggie Protein Bowls

Tex Mex Veggie Protein Bowls

with Black Beans and Lime Rice

Packed with double the protein, this Tex-Mex dish features hearty protein shreds and stewed black beans, offering a flavourful, filling meal. Topped with hot pepper salsa and cilantro mayo, it delivers bold flavours in every bite.

Tags:
Veggie
•Spicy
Allergens:
Mustard
•Soy
•Sulphites

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.

Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

1 unit(s)

Black Beans

1 unit(s)

Hot Pepper

1 unit(s)

Tomato

1 unit(s)

Lime

7 g

Cilantro

4 tbsp

Plant-Based Mayonnaise

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

1 tbsp

Tex-Mex Paste

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

7.5 g

Vegetable Stock Powder

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

1 unit(s)

Green Onion

Not included in your delivery

1 tbsp

Plant-based Butter*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.12 tsp

Pepper*

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Nutrition Values

Calories1190 kcal
Fat65 g
Saturated Fat8 g
Carbohydrate118 g
Sugar6 g
Dietary Fiber18 g
Protein39 g
Cholesterol10 mg
Sodium2300 mg
Trans Fat0.2 g
Potassium750 mg
Calcium175 mg
Iron5 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.

Utensils

•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Juicer
•Large Non-Stick Pan
•Medium Bowl
•Small Bowl

Cooking Steps

1
  • Using a strainer, rinse rice until water runs clear.
  • Once boiling, add rice into boiling water, then reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
2
  • Cut tomato into 1/4 inch pieces.
  • Core, then cut hot pepper into 1/4 inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
  • Zest, then juice half the lime. Cut remaining lime into wedges. 
  • Thinly slice green onions, keeping white and green parts separate.
  • Finely chop cilantro.
3
  • Meanwhile, heat another medium pot over medium heat. 
  • When hot, add 1 tbsp (2 tbsp) oil, then green onion whites. Cook for 1 min, stirring often, until tender. 
  • Add black beans, including can liquid, stock powder and 1/4 cup (1/3 cup) water. Mash about half the beans with a fork. Cook for 3-4 min, stirring occasionally, until liquid thickens slightly. 
  • Remove from heat, then add 1 tsp (2 tsp) lime juice. Season with pepper to taste, then stir to combine. 
4
  • Meanwhile, heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and tex mex paste. Cook, tossing occasionally, until crispy, 6-8 min.**
5
  • Meanwhile, in a medium bowl, add hot peppers, tomatoes, remaining green onions, half the cilantro, remaining lime juice and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine. 
  • In a small bowl add mayo, the remaining cilantro, half the lime zest and 1 tsp (2 tsp) water. Season with salt and pepper, then stir to combine.
6
  • Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) plant-based butter and remaining lime zest. 
  • Divide rice and beans between plates. Top with portein shreds.
  • Spoon tomato salsa over top and drizzle with cilantro-lime mayo.
  • Squeeze a lime wedge over top, if desired.