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! No need for a tortilla when delicious Beyond Meat® teams up with hearty Mexican basmati rice, crisp coleslaw 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

170 g

Coleslaw Cabbage Mix

1 unit


¼ cup

Cheddar Cheese, shredded


1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce Base

¾ cup

Basmati Rice

6 g


2 unit

Green Onion

1 tsp

Chipotle Powder

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
Calories950 kcal
Fat54 g
Saturated Fat18 g
Carbohydrate89 g
Sugar11 g
Dietary Fiber7 g
Protein37 g
Cholesterol15 mg
Sodium1140 mg
Utensilsarrow down iconarrow down icon
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. 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 (dbl for 4 ppl), then half the garlic, tomato sauce base and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl 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. Remove pot from heat. Set aside, still covered.


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, 1/4 tsp chipotle powder (dbl for 4 ppl) 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 coleslaw cabbage mix and tomatoes. Toss to combine. Stir together 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-style rice between bowls. Top with Beyond Meat® and sprinkle with cheese. Top with slaw and dollop lime crema over top. Sprinkle with remaining green onions. Squeeze over a lime wedge, if desired.