with Rice and Rainbow Toppings
Ingredients: Chicken breast • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Roma tomatoes • Red cabbage • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Rice vinegar (rice vinegar, sugar, salt) • Plant-based mayonnaise (canola and/or soya oil, sunflower oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, acetic acid, calcium disodium EDTA, rosemary extract, turmeric extract, guar gum, natural flavours, beta-carotene) (mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Basmati Rice
0.75 cup
Chipotle Sauce
2 tbsp
Southwest Spice Blend
6 g
Red Cabbage, shredded
56 g
Vegetable Stock Powder
7.5 g
Green Onion
1 unit(s)
Tomato
1 unit(s)
Seasoned Rice Vinegar
2 tbsp
Corn Kernels
113 g
Plant-Based Mayonnaise
2 tbsp
Chicken Breasts
2 unit(s)
Oil
0.5 tbsp
Plant-Based Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
2 tsp
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add half the vegetable stock powder, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) plant-based butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves and cabbage softens slightly.
- Remove from heat. To a medium bowl, transfer cabbage, including liquid.
- Set aside in the fridge to cool.
- Thinly slice green onion.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
- In a small bowl, combine chipotle sauce and half the plant-based mayo (use all for 4 servings). Season with salt and pepper, then stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
- Heat a large non-stick pan over high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat®. Cook for 1-2 min, breaking up into smaller pieces, until starting to brown.
- Add corn. Cook for 5-6 min, stirring often, until golden and lightly crisp.**
- Remove from heat. Add Southwest Spice Blend, remaining vegetable stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Stir to combine.
- Fluff rice with fork. Stir in half the green onions.
- Drain pickled cabbage.
- Thinly slice chicken.
- Divide rice between bowls.
- Top with chicken, Beyond Meat®, pickled cabbage and tomatoes.
- Drizzle with creamy chipotle sauce and sprinkle remaining green onions over top.
If you've opted to add chicken breasts, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
1060
kcal
Calories
42
g
Fat
9
g
Saturated Fat
103
g
Carbohydrate
19
g
Sugar
7
g
Dietary Fiber
68
g
Protein
125
mg
Cholesterol
2080
mg
Sodium
0.2
g
Trans Fat
1600
mg
Potassium
125
mg
Calcium
9.5
mg
Iron
with Blueberry Dressing, Goat Cheese and Walnuts
