Veggie Taco Bowls

Veggie

Optional Spice

Veggie Taco Bowls

with Beyond Meat® and Mexican-Style Red Rice

8 min

Difficulty: 1/3

Mexican

A deconstructed taco? Yes, please! There's no need for a tortilla when delicious Beyond Meat® teams up with spiced basmati rice, sweet peppers and citrusy lime crema.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Measuring Spoons

Zester

Small Bowl

Large Non-Stick Pan

Medium Pot

Measuring Cups

Tags

Veggie

Optional Spice

Climate-conscious

Ingredients

Beyond Meat®

2 unit(s)

Sour Cream

1 unit(s)

Tomato

1 unit(s)

Green Bell Pepper

1 unit(s)

Lime

1 unit(s)

Cheddar Cheese, shredded

0.5 cup

Mexican Seasoning

1 tbsp

Tomato Sauce Base

2 tbsp

Basmati Rice

0.75 cup

Chipotle Powder

1 tsp

Garlic Salt

0.5 tsp

Oil

2.5 tbsp

Pepper

0.25 tsp

Salt

0.125 tsp

Preparation

Cut tomato into 1/4-inch pieces.
Core, then cut pepper into 1/4-inch slices.
Zest half the lime (whole lime for 4 ppl). Cut remaining lime into wedges.
Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Heat a medium pot over medium heat.
When the pot is hot, add 1 tbsp (2 tbsp) oil, then tomato sauce base and rice. Cook, stirring often, until fragrant, 1-2 min.
Add 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat.
Season rice with half the garlic salt (use all for 4 ppl), then stir in tomatoes. Cover and set aside.

Meanwhile, heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min.
Season with salt and pepper.
Transfer to a plate, then cover to keep warm.

Add 1 tbsp (2 tbsp) oil to the same pan, then Beyond Meat® patties.
Break up patties into bite-sized pieces, then add Mexican Seasoning and 1/4 tsp (1/2 tsp) chipotle powder. (NOTE: Reference heat guide.)
Cook, stirring occasionally, until Beyond Meat® is slightly crispy, 5-6 min.** Season with 1/4 tsp (1/2 tsp) salt and pepper.
Remove from heat.

Once rice is tender, fluff with a fork.
Season with salt and pepper..

Divide Mexican-style red rice between bowls. Top with Beyond Meat® and peppers.
Sprinkle with cheese, then dollop with lime crema.
Squeeze a lime wedge over top, if desired.