Veggie Burrito Bowls
with Plant-Based Protein Shreds and DIY Salsa
Get ready for burrito vibes—minus the mess! Hearty sweet potatoes and plant-based protein shreds 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!
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
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
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
6 tbsp
Guacamole
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Pepper*
0.38 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Cook, breaking up shreds 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.
- 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.
- 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 protein shreds and DIY salsa.
- Dollop with lemon guacamole.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get plant-based protein shreds, cook and plate it the same way as the recipe instructs you to cook the plant-based ground protein, until slightly crispy.