with Beyond Meat® and Rainbow Toppings
Who doesn't love a hearty, plant-based meal full of southwestern flavour? This one features Beyond Meat® sautéed with sweet corn, as well as fresh tomato, tangy pickled cabbage and creamy chipotle drizzle. Ingredients: Plant-based burger patty (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, water, sugar, salt, potassium metabisulphite) (sulphites) • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Green onion • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (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).
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Basmati Rice
0.75 cup
Chipotle Sauce
2 tbsp
Southwest Spice Blend
1 tbsp
Red Cabbage, shredded
56 g
Vegetable Stock Powder
1 tbsp
Green Onion
1 unit(s)
Tomato
1 unit(s)
Seasoned Rice Vinegar
2 tbsp
Corn Kernels
113 g
Plant-Based Mayonnaise
2 tbsp
Oil
0.5 tbsp
Plant-Based Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Using a strainer, rinse rice until water runs clear.
- Add half the vegetable stock powder, 1 cup (2 cups) water, 1 tbsp (2 tbsp) plant-based butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and 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 from heat. Set aside, still covered.
- Meanwhile, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, and cabbage softens slightly, 1-2 min.
- Remove from heat. Transfer cabbage, including liquid, to a medium bowl.
- Set aside in the fridge to cool.
- Thinly slice green onions.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
- Combine chipotle sauce and half the plant-based mayonnaise (use all for 4 ppl) in a small bowl. Season with salt and pepper, then stir to mix.
- Heat a large non-stick pan over high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until starting to brown, 1-2 min.
- Add corn. Cook, stirring often and continuing to break up patties, until golden and lightly crispy, 5-6 min.**
- 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.
- Divide rice between bowls.
- Top with Beyond Meat®, pickled cabbage and tomatoes.
- Drizzle creamy chipotle sauce and sprinkle remaining green onions over top.
840
kcal
Calories
39
g
Fat
9
g
Saturated Fat
100
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
31
g
Protein
5
mg
Cholesterol
1780
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
125
mg
Calcium
9.5
mg
Iron
