Plant-Based Protein Shreds Burrito Bowls
with Pico De Gallo and Green Onion Rice
Tasty plant-based protein shreds take centre stage with green onion and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great extra!
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
Garlic Puree
1 unit(s)
Green Onion
¾ cup
Basmati Rice
2 unit(s)
Tomato
1 unit(s)
Lime
113 g
Corn Kernels
3 tbsp
Sour Cream
(Contains Milk)
3 tbsp
Guacamole
2 tbsp
Mexican Seasoning
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, 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. Wash and dry all produce. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, cut tomatoes into 1/2-inch pieces.Zest, then juice lime. Thinly slice green onions, keeping green and white parts separate.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**Season with salt and pepper.
Add corn to the pan with plant-based protein shreds. Cook, stirring occasionally, until golden-brown, 4-5 min. Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water. Cook, stirring often, until fragrant, 1-2 min. Remove from heat.
Meanwhile, combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.)Add tomatoes, green onion whites and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)
Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine. Divide rice between bowls, then top with plant-based protein shreds mixture and pico de gallo. Dollop lime crema and guacamole over top.
