Veggie Taco Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Veggie Taco Bowl

Veggie Taco Bowl

with Beyond Meat® and Mexican-Style Red Rice

A deconstructed burrito? Yes, please! Delicious Beyond Meat teams up with hearty Mexican basmati rice, crisp kale slaw and citrusy lime crema.

Tags:
Veggie
Allergens:
Milk

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

2 unit

Beyond Meat®

6 tbsp

Sour Cream

(Contains Milk)

80 g

Tomato

113 g

Kale Slaw Mix

1 unit

Lime

2 unit

Green Onion

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Mexican Seasoning

2 tbsp

Tomato Sauce

¾ cup

Basmati Rice

85 g

Tortilla Chips

6 g

Garlic

Not included in your delivery

½ tsp

Sugar*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Energy (kJ)4728 kJ
Calories1130 kcal
Fat65 g
Saturated Fat18 g
Carbohydrate110 g
Sugar9 g
Dietary Fiber9 g
Protein37 g
Cholesterol45 mg
Sodium1360 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

Garlic Press
Zester
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk
Small Bowl

Instructions

PREP
1

Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Thinly slice green onions. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic.

COOK RICE
2

Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then half the garlic, tomato sauce and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/3 cups water (2 1/2 cup for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

COOK BEYOND MEAT®
3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Break up patties into bite-sized pieces, then add Mexican seasoning and remaining garlic. Cook, until slightly crispy, 5-6 min.** Season with salt and pepper. Remove the pan from heat.

MAKE CREMA AND SALAD
4

While Beyond Meat® cooks, whisk together lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add kale slaw mix and tomatoes. Toss to combine. Combine lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.

FINISH AND SERVE
5

When rice is tender, fluff with a fork. Stir in half the green onions, then season with salt and pepper. Divide Mexican rice between bowls. Top with Beyond Meat® and sprinkle over cheese. Top with kale slaw and a dollop of lime crema. Sprinkle over remaining green onions. Crush over some tortilla chips and squeeze over a lime wedge, if desired. Serve remaining tortilla chips on the side.