with Plant-Based Mozzarella and Pineapple
Black beans are the hero of these hearty vegetarian bowls. Sweet and tangy pineapple is the secret ingredient ensuring that each bite will be a delight. 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 • Green onion • 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).
Allergens
Utensils
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)
Plant-Based Mozzarella Cheese, shredded
0.75 cup
Enchilada Spice Blend
8 g
Mexican Seasoning
8 g
Vegetable Stock Powder
7.5 g
Sugar
0.5 tsp
Oil
1.5 tbsp
Salt
0.25 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed.
- Remove from heat.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice lime.
- Peel, then finely chop shallot.
- Thinly slice green onion.
- Strain and rinse black beans.
- 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 and pineapple juice, black beans, Mexican Seasoning, Enchilada Spice Blend, stock powder and 1/2 tsp (1 tsp) lime zest. 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.
- Fluff rice with a fork, then stir in remaining green onions.
- Divide rice between bowls. Top with black bean-pineapple mixture and marinated tomatoes.
- Sprinkle plant-based mozzarella over top.
820
kcal
Calories
23
g
Fat
11
g
Saturated Fat
137
g
Carbohydrate
17
g
Sugar
17
g
Dietary Fiber
24
g
Protein
0
mg
Cholesterol
2020
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
150
mg
Calcium
6
mg
Iron
with Chorizo, Plant-Based Mozzarella and Pineapple
