Veggie Taco Bowls
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Veggie Taco Bowls

Veggie Taco Bowls

with Double Protein Shreds and Mexican-Style Red Rice

A deconstructed taco? Yes, please! There's no need for a tortilla when delicious protein shreds team 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.

Preparation Time35 minutes
Cooking Time


serving amount

400 g

Plant-Based Protein Shreds

3 tbsp

Sour Cream

(Contains Milk)

1 unit(s)

Sweet 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

2 unit(s)

Green Onion

¼ tsp

Chipotle Powder

½ tsp

Garlic Salt

Not included in your delivery

2.5 tbsp


0.13 tsp


¼ tsp


1 unit(s)


Nutrition Values

Calories870 kcal
Fat51 g
Saturated Fat8 g
Carbohydrate70 g
Sugar7 g
Dietary Fiber6 g
Protein37 g
Cholesterol17 mg
Sodium1740 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! 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 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 heat. 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 1/2 tsp (1 tsp) 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 peppers to a plate, then cover to keep warm.

Cook protein shreds

Add 1 tbsp (2 tbsp) oil to the same pan, then protein shreds. Cook, flipping once or twice, until crispy, 5-6 min.** (NOTE: Cook in batches, if necessary.)Add Mexican Seasoning and 1/4 tsp (1/2 tsp) chipotle powder (NOTE: Reference heat guide). Cook, stirring often, until fragrant and shreds are coated, 1-2 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. Stir in half the green onions, then season with salt and pepper, to taste.

Finish and serve

Divide Mexican-style red rice between bowls. Top with protein shreds and peppers.Sprinkle with cheese, then dollop with lime crema. Sprinkle with remaining green onions.Squeeze a lime wedge over top, if desired.