with Rice, Lime Crema and DIY Salsa
Ingredients: Chicken breasts • 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)) • Roma tomato • Sweet potato • Sweet bell pepper • Basmati rice • Lime • Sour cream (milk) (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) • Chipotle sauce (milk, soy, egg, mustard) (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) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Green onion.
Allergens
Tags
Beyond Meat®
2 unit(s)
Basmati Rice
0.75 cup
Sweet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Tex-Mex Paste
1 tbsp
Sour Cream
43 mL
Chipotle Sauce
2 tbsp
Chicken Breasts
2 unit(s)
Pepper
0.25 tsp
Salt
0.375 tsp
Oil
2.5 tbsp
Sugar
0.5 tsp
- Before starting, preheat the oven to 450°F.
- 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, peel, then cut sweet potato into 1/2-inch cubes.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp and charred in spots. Season with salt and pepper.
- Remove the pan from heat, then transfer peppers to a plate to cool.
- 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 top of the oven for 16-18 min, until golden and cooked through.**
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties. Cook for 5-6 min, breaking up patties into bite-sized pieces, until crispy.**
- Add Tex-Mex paste, chipotle sauce and 1/3 cup (2/3 cup) water. Cook for 2-3 min, stirring occasionally, until slightly thickened.
- Remove from heat. Season with pepper. Cover to keep warm.
- Cut tomatoes into 1/4-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- To a medium bowl, add tomatoes, half the charred peppers, half the green onions, half the lime juice and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then stir to combine.
- To a small bowl, add sour cream, lime zest and remaining lime juice. Season with salt and pepper, then stir to combine.
- Fluff rice with a fork, then stir in remaining peppers and remaining green onions.
- Thinly slice chicken.
- Divide rice between bowls. Top with sweet potatoes, Beyond Meat®, chicken and DIY salsa.
- Dollop with lime crema.
- Squeeze a lime wedge over top, if you like.
If you've opted to add chicken breast, pat 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 top of the oven for 16-18 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
1080
kcal
Calories
44
g
Fat
11
g
Saturated Fat
106
g
Carbohydrate
16
g
Sugar
10
g
Dietary Fiber
69
g
Protein
135
mg
Cholesterol
1440
mg
Sodium
0.2
g
Trans Fat
1900
mg
Potassium
175
mg
Calcium
10
mg
Iron
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