Veggie Burrito Bowls
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Veggie Burrito Bowls

Veggie Burrito Bowls

with Plant-Based Protein and DIY Salsa

Get ready for burrito vibes—minus the mess! Hearty sweet potatoes and plant-based protein served on a bed of pepper-onion rice make for a satisfying supper. This bowl is made even better with two tasty toppers: guacamole and DIY salsa!

Tags:
Veggie
Low CO2
Allergens:
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Plant-Based Ground Protein

¾ cup

Basmati Rice

1 unit(s)

Sweet Potato

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Tomato

1 unit(s)

Green Onion

1 unit(s)

Lemon

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

6 tbsp

Guacamole

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.38 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories880 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate108 g
Sugar14 g
Dietary Fiber15 g
Protein28 g
Cholesterol0 mg
Sodium1680 mg
Trans Fat0 g
Potassium1300 mg
Calcium125 mg
Iron7 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
Baking Sheet
Parchment Paper
Peeler
Large Non-Stick Pan
Zester
Medium Bowl
Small Bowl

Instructions

Cook rice
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, add rice, then 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.

Roast sweet potatoes
2

Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 15-18 min.

Cook peppers
3

Meanwhile, core, then cut pepper into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Season with salt and pepper.Remove the pan from heat, then transfer peppers to a plate to cool.

Cook plant-based protein
4

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then plant-based ground protein. Cook, breaking up plant-based ground protein into bite-sized pieces, until slightly crispy, 5-6 min.** Add Tex-Mex paste, Zesty Garlic Blend and 1/3 cup (2/3 cup) water. Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove from heat. Season with pepper. Cover to keep warm.

Prep and make DIY salsa
5

Cut tomatoes into 1/4-inch pieces. Thinly slice green onion. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges. Add tomatoes, half the charred peppers, half the green onions, half the lemon juice and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Add guacamole, lemon zest and remaining lemon juice to a small bowl. Season with salt and pepper, then stir to combine. Fluff rice with a fork, then stir in remaining peppers and remaining green onions. Divide rice between bowls. Top with sweet potatoes, plant-based ground protein and DIY salsa. Dollop with lemon guacamole.Squeeze a lemon wedge over top, if desired.