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!
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)
Patate douce
1 pièce(s)
Poivron
2 pièce(s)
Tomate
1 pièce(s)
Oignon vert
1 pièce(s)
Citron
1 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Gluten, Poisson, Sésame, Oeuf, Crustacés, Lait, Blé, Sulfites, Soya)
6 cs
Guacamole
7 g
Mélange d’épices acidulé à l’ail
(Contient Sulfites Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)
Pas inclus dans votre livraison
½ cc
Sucre*
¼ cc
Poivre*
0.38 cc
Sel*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- 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.