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Veggie Burrito Bowls
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Veggie Burrito Bowls

Veggie Burrito Bowls

with Beyond Meat® and DIY salsa

Get ready for burrito vibes but minus 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 tasty toppers: lime cream and DIY salsa!

Quick Prep

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

Preparation Time30 minutes


serving amount

2 unit

Beyond Meat®

¾ cup

Basmati Rice

170 g

Sweet Potato

160 g

Sweet Bell Pepper

80 g


1 unit

Green Onion

1 unit


1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

Not included in your delivery

2 tbsp


½ tsp


0.38 tsp


¼ tsp



Nutrition Values

Calories860 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate105 g
Sugar15 g
Dietary Fiber10 g
Protein32 g
Cholesterol0 mg
Sodium860 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.


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


Cook rice

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

Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes, 1 tsp Enchilada Spice Blend 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

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®

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 Enchilada Spice Blend, chipotle sauce and 1/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove the pan from heat. Season Beyond Meat® with pepper, to taste. Cover to keep warm.

Prep and make DIY salsa

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

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.