Veggie Taco Bowls
with Beyond Meat® and Mexican-Style Red Rice
A deconstructed taco? Yes, please! There's no need for a tortilla when delicious Beyond Meat® teams up with spiced basmati rice, sweet peppers and citrusy lime crema.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Cheddar Cheese, shredded
Tomato Sauce Base
Not included in your delivery
Before starting, wash and dry all produce. Cut tomato into 1/4-inch pieces. Core, then cut pepper into 1/4-inch slices. Zest half the lime (whole lime for 4 ppl). Cut lime into wedges. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a medium pot over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then tomato sauce base and rice. Cook, stirring often, until fragrant, 1-2 min.Add 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat.Season rice with garlic salt, then stir in tomatoes.Cover and set aside.
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min.Season with salt and pepper, to taste.Transfer peppers to a plate, then cover to keep warm.
Add 1 tbsp (2 tbsp) oil to the same pan, then Beyond Meat®. Break up patties into bite-sized pieces, then add chipotle powder and Mexican Seasoning.Cook, stirring occasionally, until Beyond Meat® is slightly crispy, 5-6 min.** Season with 1/4 tsp (1/2 tsp) salt and pepper.Remove the pan from heat.
Once rice is tender, fluff with a fork. Season rice with salt and pepper, to taste.
Divide Mexican-style red rice between bowls. Top with Beyond Meat® and peppers.Sprinkle with cheese, then top with a dollop of lime crema. Squeeze a lime wedge over top, if desired.