Tex Mex Veggie Protein Bowls
with Black Bean and Lime Rice
Packed with double the protein, this Tex-Mex dish features hearty protein shreds and stewed black beans, offering a flavourful, filling meal. Topped with hot pepper salsa and cilantro mayo, it delivers bold flavours in every bite.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
200 g
Émincé protéiné à base de plantes
¾ tasse(s)
Riz basmati
1 pièce(s)
Haricots noirs
1 pièce(s)
Piment fort
1 pièce(s)
Tomate
1 pièce(s)
Lime
7 g
Coriandre
4 cs
Mayonnaise à base de plantes
(Contient Moutarde Peut contenir Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)
1 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Gluten, Poisson, Sésame, Oeuf, Crustacés, Lait, Blé, Sulfites, Soya)
7.5 g
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)
1 pièce(s)
Oignon vert
Pas inclus dans votre livraison
1 cs
Beurre à base de plantes*
2.5 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice into boiling water, then 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.
- Cut tomato into 1/4 inch pieces.
- Core, then cut hot pepper into 1/4 inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions, keeping white and green parts separate.
- Finely chop cilantro.
- Meanwhile, heat another medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then green onion whites. Cook for 1 min, stirring often, until tender.
- Add black beans, including can liquid, stock powder and 1/4 cup (1/3 cup) water. Mash about half the beans with a fork. Cook for 3-4 min, stirring occasionally, until liquid thickens slightly.
- Remove from heat, then add 1 tsp (2 tsp) lime juice. Season with pepper to taste, then stir to combine.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and tex mex paste. Cook, tossing occasionally, until crispy, 6-8 min.**
- Meanwhile, in a medium bowl, add hot peppers, tomatoes, remaining green onions, half the cilantro, remaining lime juice and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine.
- In a small bowl add mayo, the remaining cilantro, half the lime zest and 1 tsp (2 tsp) water. Season with salt and pepper, then stir to combine.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) plant-based butter and remaining lime zest.
- Divide rice and beans between plates. Top with portein shreds.
- Spoon tomato salsa over top and drizzle with cilantro-lime mayo.
- Squeeze a lime wedge over top, if desired.