Cal Smart Chipotle Protein Shred Burrito Bowls
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Cal Smart Chipotle Protein Shred Burrito Bowls

Cal Smart Chipotle Protein Shred Burrito Bowls

with Guacamole and Pickled Jalapeños

This bowl packs in all the flavours of a burrito: Mexican-style rice, charred veggies, zippy guac, spicy pickled jalapeños and garlicky, smoky protein shreds! No tortilla? No problem!

Tags:
Spicy
Calorie Smart
Quick
Allergens:
Sulphites
Milk
Egg
Mustard
Soy

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.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Plant-Based Protein Shreds

200 g

Plant-Based Protein Shreds

Parboiled Rice

0.38 cup

Parboiled Rice

Enchilada Spice Blend

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

Garlic, cloves

3 unit(s)

Garlic, cloves

Corn Kernels

56 g

Corn Kernels

Sweet Bell Pepper

1 unit(s)

Sweet Bell Pepper

Jalapeño

1 unit(s)

Jalapeño

White Wine Vinegar

2 tbsp

White Wine Vinegar

(Contains Sulphites)

Guacamole

3 tbsp

Guacamole

Chicken Broth Concentrate

1 unit(s)

Chicken Broth Concentrate

Chipotle Sauce

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

Red Onion

1 unit(s)

Red Onion

Not included in your delivery

Oil*

½ tbsp

Oil*

Unsalted Butter*

½ tbsp

Unsalted Butter*

(Contains Milk)

Sugar*

½ tsp

Sugar*

Salt*

¼ tsp

Salt*

Pepper*

0.13 tsp

Pepper*

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Nutrition Values

Calories660 kcal
Fat35 g
Saturated Fat5 g
Carbohydrate66 g
Sugar14 g
Dietary Fiber7 g
Protein23 g
Cholesterol10 mg
Sodium1620 mg
Trans Fat0.2 g
Potassium850 mg
Calcium125 mg
Iron1.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Small pot
Small Bowl
Large Bowl
Large Non-Stick Pan

Cooking Steps

Cook rice
1

Before starting, wash and dry all produce. Peel, then mince or grate garlic.Heat a medium pot over medium heat.When hot, add 1/2 tbsp (1 tbsp) butter, then half the garlic, half the Enchilada Spice Blend and half the rice (use all rice for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.Add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrate. 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 the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Pickle jalapeños
3

Add jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small pot. Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.Remove the pot from heat.Transfer jalapeños, including liquid, to a small bowl.Place in the fridge to cool.

Cook veggies
4

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then onions, peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.Season with salt and pepper.Transfer veggies to a large bowl, then cover to keep warm.

Cook shreds
5

Add 1/2 tsp (1 tsp) oil to the same pan, then protein shreds. Cook, flipping once or twice, until crispy, 6-8 min.**Season with salt and pepper.Add 1/4 cup (1/2 cup) water and chipotle sauce. Cook, stirring often, until sauce thickens slightly, 2-3 min.Remove the pan from heat.

Finish and serve
6

Stir together guacamole and 1 tsp (2 tsp) pickling liquid in another small bowl.Fluff rice with a fork.Divide rice, veggies and protein shreds between bowls.Top with as many pickled jalapeños as desired.Dollop guacamole over top.

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