Veggie Taco Bowls
with Protein Shreds and Mexican-Style Red Rice
A deconstructed taco? Yes, please! There's no need for a tortilla when delicious protein shreds teams up with spiced basmati rice, sweet peppers and citrusy lime crema.
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
400 g
Émincé protéiné à base de plantes
3 cs
Crème sure
(Contient Lait)
1 pièce(s)
Tomato
1 pièce(s)
Poivron
1 pièce(s)
Lime
¼ tasse(s)
Fromage cheddar, râpé
(Contient Lait)
1 cs
Assaisonnement mexicain
2 cs
Base de sauce tomate
¾ tasse(s)
Riz basmati
2 pièce(s)
Oignons verts
¼ cc
Poudre de chipotle
½ cc
Sel d'ail
Pas inclus dans votre livraison
2.5 cs
Huile*
0.13 cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Thinly slice green onions. Cut tomato into 1/4-inch pieces. Core, then cut pepper into 1/4-inch slices. Zest half the lime (whole lime for 4 ppl). Cut lime into wedges. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then tomato sauce base and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Season rice with 1/2 tsp (1 tsp) garlic salt, then stir in tomatoes. Cover and set aside.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper, to taste. Transfer peppers to a plate, then cover to keep warm.
Add 1 tbsp (2 tbsp) oil to the same pan, then protein shreds. Cook, flipping once or twice, until crispy, 5-6 min.**Add Mexican Seasoning and 1/4 tsp chipotle powder (NOTE: Reference heat guide). Cook, stirring often, until fragrant and shreds are coated, 1-2 min. Season with 1/4 tsp (1/2 tsp) salt and pepper.Remove the pan from heat.
Once rice is tender, fluff with a fork. Stir in half the green onions, then season with salt and pepper, to taste.
Divide Mexican-style red rice between bowls. Top with protein shreds and peppers.Sprinkle with cheese, then top with a dollop of lime crema. Sprinkle with remaining green onions.Squeeze a lime wedge over top, if desired.
If you've opted for double protein shreds, don't overcrowd the pan. Cook protein shreds in batches, if necessary.