Veggie Burrito Bowls
with Beyond Meat® and DIY salsa
Get ready for burrito vibes but minus the mess! Hearty sweet potatoes and Beyond Meat® on a bed of pepper-onion rice make for a satisfying supper. This bowl is made even better by two tasty toppers: lime cream and DIY salsa!
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
2 unit
Beyond Meat®
¾ cup
Basmati Rice
170 g
Sweet Potato
160 g
Sweet Bell Pepper
80 g
Tomato
1 unit
Green Onion
1 unit
Lime
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes, 1 tsp Enchilada Spice Blend and 1/2 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 15-18 min.
Meanwhile, core, then cut pepper into 1/4-inch pieces. 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 occasionally, until tender-crisp and charred in spots, 3-4 min. Season with salt and pepper, to taste. Remove the pan from heat, then transfer peppers to a plate to cool.
Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.** Add remaining Enchilada Spice Blend, chipotle sauce and 1/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove the pan from heat. Season Beyond Meat® with pepper, to taste. Cover to keep warm.
Meanwhile, cut tomato into 1/2-inch pieces. Thinly slice green onion. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add tomatoes, half the peppers, half the green onions, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.
Add sour cream, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine. Fluff rice with a fork, then stir in remaining peppers and remaining green onions. Divide rice between bowls. Top with sweet potatoes, Beyond Meat® and DIY salsa. Dollop with lime crema. Squeeze a lime wedge over top, if desired.
