Veggie Taco Bowl
with Beyond Meat® and Mexican-Style Red Rice- Milk
A deconstructed burrito? Yes, please! Delicious Beyond Meat teams up with hearty Mexican basmati rice, crisp kale slaw and citrusy lime crema.
Ingredients
2 unit
Beyond Meat®
6 tbsp
Sour Cream
(Contains: Milk)
80 g
Tomato
113 g
Kale Slaw Mix
1 unit
Lime
2 unit
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Mexican Seasoning
2 tbsp
Tomato Sauce
¾ cup
Basmati Rice
85 g
Tortilla Chips
6 g
Garlic
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Thinly slice green onions. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic.
Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then half the garlic, tomato sauce and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/3 cups water (2 1/2 cup for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Break up patties into bite-sized pieces, then add Mexican seasoning and remaining garlic. Cook, until slightly crispy, 5-6 min.** Season with salt and pepper. Remove the pan from heat.
While Beyond Meat® cooks, whisk together lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add kale slaw mix and tomatoes. Toss to combine. Combine lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.
When rice is tender, fluff with a fork. Stir in half the green onions, then season with salt and pepper. Divide Mexican rice between bowls. Top with Beyond Meat® and sprinkle over cheese. Top with kale slaw and a dollop of lime crema. Sprinkle over remaining green onions. Crush over some tortilla chips and squeeze over a lime wedge, if desired. Serve remaining tortilla chips on the side.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Mexican seasoning and lime crema deliver bold, well-balanced flavour; some reviewers found the rice a bit bland on its own.
- Ease of prep: Most reviewers found this quick and straightforward to pull together, even on a weeknight.
- Suggestions: Add salsa or guacamole to boost flavour and moisture; cooking the rice in stock instead of water can help round out its taste. Some reviewers also recommend going easy on the chipotle powder, as it can be quite spicy — start with a small amount and adjust to taste.
- Leftovers: This recipe reheats well and several reviewers noted it stretches to three portions, making it a great option for a packed lunch.
- Protein: Opinions on Beyond Meat are mixed — those who enjoy it love how it crisps up with the seasoning, while others have swapped it for black beans or another protein with great results.
