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

Tags:VeggieSpicy
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

170 g

Coleslaw Cabbage Mix

1 unit

Lime

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce Base

¾ cup

Basmati Rice

6 g

Garlic

2 unit

Green Onions

1 tsp

Chipotle Powder

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
Calories950 kcal
Fat54 g
Saturated Fat18 g
Carbohydrate89 g
Sugar11 g
Dietary Fiber7 g
Protein37 g
Cholesterol15 mg
Sodium1140 mg
Utensils
Utensilsarrow down iconarrow down icon
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. 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 (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.

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, 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.

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 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.

5

When rice is tender, fluff with a fork. Stir in half the green onions, then season with salt and pepper.

6

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.