Plant-Based Protein Shreds Fajita Bowls
with Spiced Rice
Everything you love about fajitas piled into a bowl! Spiced rice, Mexican-seasoned protein shreds, chunky salsa, tangy sour cream and cheese. Mix, match and dig in!
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
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
2 tbsp
Mexican Seasoning
3 tbsp
Sour Cream
(Contains Milk)
½ cup
Tomato Salsa
1 unit(s)
Garlic, cloves
1 unit(s)
Red Onion
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, add protein shreds, half the garlic and half the Mexican Seasoning to a medium bowl. Season with salt and pepper, then toss to coat. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile core, then cut pepper into 1/2-inch slices.Peel, then cut onion into 1/4-inch slices.
Heat the same pan (from step 2) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions, remaining garlic and remaining Mexican Seasoning. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat, then transfer veggies to a plate.
Fluff rice with a fork. Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 2-3 min. Add veggie mixture. Season with salt and pepper. Cook, stirring often, until warmed through, 1-2 min.
Divide fajita rice between bowls.Top with protein shreds and salsa. Sprinkle cheese over top.Dollop with sour cream.
