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Plant-Based Protein Shreds Taco Salad Bowls
20-MIN MEAL
Veggie
Quick
Plant-Based Protein Shreds Taco Salad Bowls

with Charred Corn and Creamy Guacamole

5 min
Difficulty: 2/3
Mexican

Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Thaw-friendly corn (corn, modified vinegar) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Red wine vinegar • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Utensils

Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Whisk
Measuring Cups

Tags

Veggie
Quick
Ready-in-20
Ingredients
Plant-Based Protein Shreds

Plant-Based Protein Shreds

200 g

Tortilla Chips

Tortilla Chips

85 g

Corn Kernels

Corn Kernels

113 g

Spring Mix

Spring Mix

113 g

Baby Tomatoes

Baby Tomatoes

113 g

Mexican Seasoning

Mexican Seasoning

8 g

Guacamole

Guacamole

3 tbsp

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Sour Cream

Sour Cream

1 unit(s)

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Oil

Oil

2 tbsp

Sugar

Sugar

0.5 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook plant-based protein shreds and corn

  • Before starting, wash and dry all produce.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then protein shreds and corn. Cook for 6-8 min, tossing occasionally, until cooked through.** Season with salt, pepper and Mexican Seasoning.
  • Add 2 tbsp (1/4 cup) water. Cook for 1-2 min, stirring often, until water evaporates. 
  • Transfer to a plate and set aside to cool slightly.

2
Crush tortilla chips

  • Meanwhile, open one side of the package of tortilla chips. Using your hands, crush tortilla chips in the package until broken into bite-sized pieces.

3
Make salad

  • Halve tomatoes.
  • In a large bowl, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
  • Add spring mix, tomatoes and half the crushed tortilla chips, then toss to coat.

4
Make creamy guacamole and serve

  • In a small bowl, combine sour cream and guacamole. Season with salt and pepper.
  • Divide salad between bowls. Top with protein shred-corn mixture.
  • Dollop creamy guacamole over top.
  • Sprinkle cheese and remaining tortilla chips over top.

5
Modularity step (under step 1)

If you've opted to get plant-based protein shreds, cook in the same way the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.** 

Nutrition per serving

810

kcal

Calories

55

g

Fat

10

g

Saturated Fat

57

g

Carbohydrate

8

g

Sugar

8

g

Dietary Fiber

27

g

Protein

25

mg

Cholesterol

1430

mg

Sodium

0.4

g

Trans Fat

750

mg

Potassium

250

mg

Calcium

2.3

mg

Iron

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20-MIN MEAL

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5 min 2/3
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