HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Taco Bowl
Veggie Taco Bowl

Veggie Taco Bowl

with Beyond Meat® and Mexican-Style Red Rice

Beyond Meat®
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A deconstructed burrito? Yes, please! Delicious Beyond Meat teams up with hearty Mexican basmati rice, crisp kale slaw and citrusy lime crema.


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

6 tbsp

Sour Cream


80 g

Roma Tomato

113 g

Kale Slaw Mix

1 unit


2 unit

Green Onion

¼ cup

Cheddar Cheese, shredded


1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce

¾ cup

Basmati Rice

85 g

Tortilla Chips

6 g


Not included in your delivery

½ tsp


3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4728 kJ
Calories1130 kcal
Fat65 g
Saturated Fat18 g
Carbohydrate110 g
Sugar9 g
Dietary Fiber9 g
Protein37 g
Cholesterol45 mg
Sodium1360 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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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.