with Plant-Based Protein Shreds, Roasted Sweet Potato and DIY Salsa
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) • Roma tomatoes • Sweet potato • Sweet bell pepper • Basmati rice • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Lemon • Tex mex paste (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) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Green onion.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
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)
Lemon
1 unit(s)
Tex-Mex Paste
1 tbsp
Guacamole
6 tbsp
Zesty Garlic Blend
7 g
Sugar
0.5 tsp
Pepper
0.25 tsp
Salt
0.375 tsp
Oil
2 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, peel then cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes, Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, for 15-18 min, stirring halfway through, until golden-brown and tender.
- Core, then cut pepper into 1/2-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.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook for 5-6 min, breaking up protein shreds into bite-sized pieces, until slightly crispy.
- Add Tex-Mex paste 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 lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To a medium bowl, add tomatoes, half the charred peppers, half the green onions, half the lemon juice and 1/2 tsp (1 tsp) sugar.
- Season with salt and pepper, then stir to combine.
- To a small bowl, add guacamole, lemon zest and remaining lemon juice. Season with salt and pepper, then stir to combine.
- Fluff rice with a fork, then stir in remaining peppers and remaining green onions.
- Divide rice between bowls. Top with sweet potatoes, protein shreds and DIY salsa.
- Dollop guacamole over top.
- Squeeze a lemon wedge over top, if you like.
850
kcal
Calories
41
g
Fat
4
g
Saturated Fat
101
g
Carbohydrate
12
g
Sugar
11
g
Dietary Fiber
27
g
Protein
0
mg
Cholesterol
1930
mg
Sodium
0
g
Trans Fat
800
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
with Plant-Based Protein Shreds, Roasted Sweet Potato and DIY Salsa
with Rice, Lime Crema and DIY Salsa
