Veggie Taco Bowls
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Veggie Taco Bowls

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.

Optional Spice

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit(s)

Beyond Meat®

3 tbsp

Sour Cream

(Contains Milk)

200 g

Green Bell Pepper

1 unit(s)


¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce Base

¾ cup

Basmati Rice

¼ tsp

Chipotle Powder

½ tsp

Garlic Salt

Not included in your delivery

2.5 tbsp


0.13 tsp


¼ tsp


95 g


Nutrition Values

Calories800 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate84 g
Sugar7 g
Dietary Fiber8 g
Protein34 g
Cholesterol21 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan



Before starting, wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! 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 remaining lime into wedges. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Cook rice

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.Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat.Season rice with garlic salt, then stir in tomatoes. Cover and set aside.

Cook peppers

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 to a plate, then cover to keep warm.

Cook Beyond Meat®

Add 1 tbsp (2 tbsp) oil to the same pan, then Beyond Meat® patties. Break up patties into bite-sized pieces, then add Mexican Seasoning and 1/4 tsp (1/2 tsp) chipotle powder (NOTE: Reference heat guide.)Cook, stirring occasionally, until Beyond Meat® is slightly crispy, 5-6 min.** Season with 1/4 tsp (1/2 tsp) salt and pepper.Remove from heat.

Finish rice

Once rice is tender, fluff with a fork. Season with salt and pepper, to taste.

Finish and serve

Divide Mexican-style red rice between bowls. Top with Beyond Meat® and peppers.Sprinkle with cheese, then dollop with lime crema. Squeeze a lime wedge over top, if desired.