Cheesy BBQ Plant-Based Protein Shred Bowls
with Buttery Charred Corn and Rice
Bowls are perfect for quick weekday meals and this one will be a hit with the whole family! Protein shreds are tossed in BBQ sauce, then spooned over buttery rice. Charred corn adds some extra comfort to this bowl!
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
200 g
Plant-Based Protein Shreds
1 tbsp
BBQ Seasoning
4 tbsp
BBQ Sauce
(Contains Mustard)
¾ cup
Parboiled Rice
1 unit(s)
Green Onion
113 g
Corn Kernels
1 unit(s)
Tomato
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
56 g
Spring Mix
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add rice, 3/4 tsp (1 1/2 tsp) garlic salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min. Remove from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat.Pat corn dry with paper towels.When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5-6 min.Transfer charred corn to a plate.
Meanwhile, cut tomato into 1/2-inch pieces.Thinly slice green onion.
When corn is done, return the pan to medium-high.Add protein shreds. Cook, tossing occasionally, until cooked through, 6-8 min.**Add green onions and BBQ Seasoning, then season with pepper and remaining garlic salt. Cook, stirring often, until fragrant, 30 sec.
Add BBQ sauce to the pan, then stir until protein shreds are coated, 30 sec. Remove from heat.Add tomatoes, spring mix and half the cheddar to a large bowl. Drizzle ranch dressing over top, then toss to combine. Season with salt and pepper, to taste.
Add corn and 2 tbsp (4 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.Divide corn and rice between bowls. Top with protein shreds and salad.Sprinkle remaining cheddar over top.
