Shrimp and Veggie Burrito Bowls
with Plant-Based Protein and DIY Salsa
Get ready for burrito vibes but minus the mess! Hearty sweet potatoes, shrimp and plant-based protein served on a bed of pepper-onion rice make for a satisfying supper. This bowl is made even better with two tasty toppers: lime crema and DIY salsa!
Ingredients: Shrimp • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Roma tomatoes • Sweet potato • Sweet bell pepper • Basmati rice • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Green onion • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard).
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(s)
Plant-Based Burger Patty
¾ cup
Basmati Rice
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Tomato
1 unit(s)
Green Onion
1 unit(s)
Lime
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
¼ tsp
Pepper*
0.38 tsp
Salt*
2 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups water and 1/8 tsp (1/4 tsp) salt 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 and 1/2 tbsp (1 tbsp) oil 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.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Heat the same pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, 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.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then patties. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.**
- Add Tex-Mex paste, chipotle sauce and 1/3 cup (2/3 cup) water. Cook, stirring occasionally, until slightly thickened, 2-3 min.
- Remove from heat. Season with pepper, to taste. Cover to keep warm.
- Cut tomatoes into 1/4-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 charred peppers, half the green onions, half the lime juice and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, to taste, 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, shrimp, plant-based protein and DIY salsa.
- Dollop with lime crema.
- Squeeze a lime wedge over top, if desired.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Reuse the same pan to cook peppers in step 3.
Top bowls with shrimp.