Veggie Taco Bowls
with Beyond Meat® and Mexican-Style Red Rice- Lait
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.
Ingrédients
200 g
Émincé protéiné à base de plantes
3 cs
Crème sure
(Contient: Lait)
1 pièce(s)
Tomato
1 pièce(s)
Poivron
1 pièce(s)
Lime
¼ tasse(s)
Fromage cheddar, râpé
(Contient: Lait)
1 cs
Assaisonnement mexicain
2 cs
Base de sauce tomate
¾ tasse(s)
Riz basmati
2 pièce(s)
Oignons verts
¼ cc
Poudre de chipotle
½ cc
Sel d'ail
Pas inclus dans votre livraison
2.5 cs
Huile*
0.13 cc
Sel*
¼ cc
Poivre*
Ustensiles
Instructions
Before starting, wash and dry all produce. Thinly slice green onions. 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 oil (dbl for 4 ppl), then 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 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 1/2 tsp garlic salt (dbl for 4 ppl), 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 oil (dbl for 4 ppl), 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 oil (dbl for 4 ppl) to the same pan, then Beyond Meat®. Break up patties into bite-sized pieces, then add Mexican Seasoning and 1/4 tsp chipotle powder (dbl for 4 ppl). Cook, stirring occasionally, until Beyond Meat® is slightly crispy, 5-6 min.** Season with 1/4 tsp salt (dbl for 4 ppl) and pepper. Remove the pan from heat.
Once rice is tender, fluff with a fork. Stir in half the green onions, then season 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. Sprinkle with remaining green onions.Squeeze a lime wedge over top, if desired.
