BBQ Protein Shred Jerk Bowl
with Mango Salsa and Rice
This plant-based meal will whisk you away to the Caribbean with sweet caramelized protein shreds, rice and beans and a tart salsa.
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Mangos • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Parboiled rice • Red onion • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Limes • Cilantro • Garlic • Jerk spice blend (spices, sugar (brown sugar, maltodextrin, sugar), salt, paprika powder, onion powder, garlic powder, sea salt, herbs, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
4 tbsp
BBQ Sauce
(Contains Mustard May contain Wheat, Crustaceans, Soy, Tree nuts, Egg, Sulphites, Milk, Sesame, Fish, Gluten, Mustard)
¾ cup
Parboiled Rice
1 unit(s)
Black Beans
2 unit(s)
Garlic, cloves
1 unit(s)
Mango
1 unit(s)
Red Onion
7 g
Cilantro
1 unit(s)
Lime
1 tbsp
Jerk Spice Blend
(Contains Sulphites May contain Milk, Sulphites, Peanuts, Soy, Mustard, Sesame, Tree nuts, Wheat, Triticale)
Not included in your delivery
1 tbsp
Plant-based Butter*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Peel, then grate or mince garlic.
- Peel, then chop half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
- Drain, then rinse beans.
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) plant-based butter, then half the chopped onions, half the garlic and rice. Cook, stirring often, until onions soften, 2-3 min.
- Add 1 cups (2 cups) water, 1/8 tsp (1/4 tsp) salt and beans and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, pit, then cut mango into 1/2-inch pieces.
- Zest, then juice lime.
- Roughly chop cilantro.
- Pat protein shreds dry with paper towels.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and Jerk Spice Blend and remaining garlic. Cook, tossing occasionally, until crispy, 6-8 min.**
- Season with salt and pepper.
- Add BBQ sauce. Remove pan from heat. Stir constantly, until shreds are coated and sauce thickens slightly, 2-3 min.
- Meanwhile, add mango, remaining chopped onions, half the cilantro, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) lime juice to a medium bowl.
- Season with salt and pepper, to taste, then stir to combine.
- Set aside.
- Fluff rice with a fork. Stir in lime zest and remaining cilantro.
- Divide rice between bowls.
- Top with protein shreds and mango salsa.
