Tex-Mex Plant-Based Protein Bowls
with Beyond Meat®, Guacamole and Feta
Tonight, tuck into this bowl of punchy Mexican-inspired flavours! Beyond Meat® gets boosted by salsa and our Enchilada Spice Blend, while rice gets sautéed with bell peppers to give it a subtle sweetness. A dollop of ready-to-eat guac brings loads of flavour with little effort in the kitchen.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
3 tbsp
Guacamole
½ cup
Tomato Salsa
1 unit(s)
Sweet Bell Pepper
¾ cup
Basmati Rice
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 unit(s)
Tomato
1 unit(s)
Lime
1 tsp
Garlic Powder
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add rice, half the garlic powder, 1 1/4 cups water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, 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, core, then cut pepper into 1/2-inch pieces. Cut half the lime (whole lime for 4 ppl) into wedges. Cut tomato into 1/2-inch pieces. Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then toss to coat.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat®. Cook, breaking up Beyond Meat® into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar into the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. Transfer Beyond Meat® to a plate, then cover to keep warm.
Reheat the same pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
Add rice to the pan with peppers. Sprinkle remaining Enchilada Spice Blend over top. Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.
Season tomatoes with salt and pepper, to taste, then toss to coat. Divide rice between bowls. Top with Beyond Meat® and tomatoes. Dollop guacamole over top, then sprinkle with feta.Squeeze a lime wedge over top, if desired.
