Veggie Burrito Bowls
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Veggie Burrito Bowls

Veggie Burrito Bowls

with Beyond Meat® and DIY salsa

Burrito vibes, without the mess! Hearty sweet potatoes and Beyond Meat® on a bed of pepper-onion rice make for a satisfying supper. This bowl is made even better by two toppers: lime cream and DIY salsa!

Tags:
Veggie
Quick
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Beyond Meat®

¾ cup

Basmati Rice

170 g

Sweet Potato

160 g

Sweet Bell Pepper

80 g

Tomato

1 unit

Green Onion

1 unit

Lime

2 tbsp

Mexican Seasoning

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Tomato Sauce Base

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.38 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate105 g
Sugar14 g
Dietary Fiber11 g
Protein33 g
Cholesterol0 mg
Sodium1010 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

Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Peeler
Large Non-Stick Pan
Zester
Medium Bowl
Small Bowl

Instructions

Cook rice
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Roast sweet potatoes
2

Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes, 1/2 tsp Mexican Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 15-18 min.

Cook peppers
3

Meanwhile, core, then cut pepper into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Season with salt and pepper, to taste. Remove the pan from heat, then transfer peppers to a plate to cool.

Cook Beyond Meat®
4

Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.** Add remaining Mexican Seasoning, tomato sauce base and 1/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove the pan from heat. Season with pepper, to taste. Cover to keep warm.

Prep and make DIY salsa
5

Meanwhile, cut tomato into 1/2-inch pieces. Thinly slice green onion. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add tomatoes, half the peppers, half the green onions, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Add sour cream, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine. Fluff rice with a fork, then stir in remaining peppers and remaining green onions. Divide rice between bowls. Top with sweet potatoes, Beyond Meat® and DIY salsa. Dollop with lime crema. Squeeze a lime wedge over top, if desired.