topBanner
Southwest Plant-Based Protein over Rice

Southwest Plant-Based Protein over Rice

Protein that tastes like meat (without the meat)

Read more

Craving all the tantalizing flavors and textures of a burrito bowl—minus the meat? Look no further. This version stars ground plant-based protein, which we crisp up in a hot pan for caramelized edges, then simmer with poblano, onion, and a bounty of seasonings until saucy. It’s all piled over cilantro-lime rice with tomato, pickled onion, and tangy lime crema. Now, who really needs the meat when you’ve got all that?

Tags:Plant-Based ProteinSpicy
Allergens:SoyTree NutsWheatMilk

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

Total Time30 minutes
Prep Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Jasmine Rice

1 unit

Red Onion

1 unit

Lime

1 unit

Poblano Pepper

1 unit

Roma Tomato

¼ ounce

Cilantro

9 ounce

Ground Plant-Based Protein

(ContainsSoy, Tree Nuts, Wheat)

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

Salt

Pepper

½ teaspoon

Sugar

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate88 g
Sugar8 g
Dietary Fiber7 g
Protein16 g
Cholesterol65 mg
Sodium1290 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
Utensilsarrow down iconarrow down icon
Small pot
Zester
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Wash and dry all produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

2

• While rice cooks, halve, peel, and very thinly slice ¼ of the onion; dice remaining onion into ½-inch pieces. Zest and halve lime; cut one half into wedges (for 4 servings, zest and halve one lime; cut second lime into wedges). Core, deseed, and dice poblano into ½-inch pieces. Finely dice tomato. Finely chop cilantro.

3

• In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ½ tsp sugar, 1 TBSP water, and salt. (For 4 servings, use 1 tsp sugar and 2 TBSP water.) Stir until sugar and salt are mostly dissolved. • Microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.

4

• Heat a drizzle of oil in large pan over medium-high heat. Add half the plant-based protein* (all for 4 servings) and season with Southwest Spice. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. Break up protein into pieces. • Add another drizzle of oil, poblano, and diced onion. Cook, stirring, until veggies are softened, 3-4 minutes. • Stir in Tex-Mex paste and ¼ cup water (1⁄3 cup for 4). Cook, scraping up browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes more.

5

• Meanwhile, in a second small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. • In a third small bowl, combine tomato, a drizzle of oil, salt, pepper, and lime zest to taste.

6

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), half the cilantro, and juice from remaining lime. Season with salt and pepper. • Divide rice between bowls; top with Southwest plant-based protein, tomato, and as much pickled onion (draining first) as you like. Drizzle with lime crema and garnish with remaining cilantro. Serve.