Veggie Burrito Bowls
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Veggie Burrito Bowls

Veggie Burrito Bowls

with Plant-Based Protein Shreds and DIY Salsa

Get ready for burrito vibes—minus the mess! Hearty sweet potatoes and plant-based protein shreds served on a bed of pepper-onion rice make for a satisfying supper. This bowl is made even better with two tasty toppers: guacamole and DIY salsa!


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

1 unit(s)

Sweet Potato

1 unit(s)

Sweet Bell Pepper

2 unit(s)


1 unit(s)

Green Onion

1 unit(s)


1 tbsp

Tex-Mex Paste

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

6 tbsp


1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

½ tsp


¼ tsp


0.38 tsp


2 tbsp



Nutrition Values

Calories880 kcal
Fat41 g
Saturated Fat4.5 g
Carbohydrate104 g
Sugar13 g
Dietary Fiber13 g
Protein27 g
Cholesterol0 mg
Sodium2010 mg
Trans Fat0 g
Potassium1100 mg
Calcium125 mg
Iron4 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 Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Small Bowl


Cook rice
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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 and 1/2 tbsp (1 tbsp) oil 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 (1 tbsp) oil, then peppers. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Season with salt and pepper.
  • Remove the pan from heat, then transfer peppers to a plate to cool.
Cook plant-based protein shreds
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Cook, breaking up shreds into bite-sized pieces, until slightly crispy, 5-6 min.**
  • Add Tex-Mex paste, Zesty Garlic Blend and 1/3 cup (2/3 cup) water. Cook, stirring occasionally, until slightly thickened, 2-3 min.
  • Remove from heat. Season with pepper. Cover to keep warm.
Prep and make DIY salsa
  • Cut tomatoes into 1/4-inch pieces.
  • Thinly slice green onion.
  • Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
  • Add tomatoes, half the charred peppers, half the green onions, half the lemon juice and 1/2 tsp (1 tsp) sugar to a medium bowl.
  • Season with salt and pepper, then stir to combine.
Finish and serve
  • Add guacamole, lemon zest and remaining lemon 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, plant-based protein shreds and DIY salsa.
  • Dollop with lemon guacamole.
  • Squeeze a lemon wedge over top, if desired.
Modularity step (under step 4)

If you've opted to get plant-based protein shreds, cook and plate it the same way as the recipe instructs you to cook the plant-based ground protein, until slightly crispy.