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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
200 g
Émincé protéiné à base de plantes
4 cs
Sauce BBQ
(Contient Moutarde Peut contenir Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait)
¾ tasse(s)
Riz étuvé
1 pièce(s)
Haricots noirs
2 pièce(s)
Gousses d'ail
1 pièce(s)
Mangue
1 pièce(s)
Oignon rouge
7 g
Coriandre
1 pièce(s)
Lime
1 cs
Mélange d'épices jerk
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
Pas inclus dans votre livraison
1 cs
Beurre à base de plantes*
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.