with Plant-Based Mozzarella and Pineapple
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Sweet bell pepper • Basmati rice • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Roma tomatoes • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Limes • Shallot • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • 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) • Green onion.
Allergens
Tags
Black Beans
1 unit(s)
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Diced Pineapple Cup
1 unit(s)
Tomato
1 unit(s)
Shallot
1 unit(s)
Lime
1 unit(s)
Green Onion
1 unit(s)
Enchilada Spice Blend
8 g
Mexican Seasoning
8 g
Vegetable Stock Powder
7.5 g
Egg
2 unit(s)
Plant-Based Mozzarella Cheese, shredded
0.75 cup
Plant-Based Butter
2 tbsp
Sugar
0.5 tsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and 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, core, then cut pepper into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- Peel, then finely chop shallot.
- Thinly slice green onion.
- Strain and rinse black beans.
- Drain pineapple and discard pineapple juice.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until tender.
- Add shallots, pineapple, black beans, Mexican Seasoning, Enchilada Spice Blend, stock powder, 1/2 tsp (1 tsp) lime zest and 1/4 cup (1/2 cup) water. Cook for 3-4 min, stirring occasionally, until liquid has mostly evaporated. Season with salt and pepper.
- Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add tomatoes and half the green onions, then toss to coat.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
- Fluff rice with a fork, then stir in 2 tbsp (4 tbsp) plant-based butter and remaining green onions. Season with salt.
- Divide rice between bowls. Top with black bean-pineapple mixture,marinated tomatoes and eggs.
- Sprinkle plant-based cheese over top.
If you've opted to add eggs, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
Top bowls with eggs.
1010
kcal
Calories
40
g
Fat
14
g
Saturated Fat
139
g
Carbohydrate
19
g
Sugar
17
g
Dietary Fiber
31
g
Protein
195
mg
Cholesterol
2180
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
225
mg
Calcium
6
mg
Iron
with Chorizo, Plant-Based Mozzarella and Pineapple
