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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.

Tags:Veggie
Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

6 tbsp

Sour Cream

(ContainsMilk/Lait)

80 g

Roma Tomato

113 g

Kale Slaw Mix

1 unit

Lime

2 unit

Green Onions

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

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 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
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.