avec Beyond Meat® et garnitures arc-en-ciel
Qui n'aime pas un repas copieux à base de plantes et plein de saveurs du sud-ouest? Celui-ci met en vedette des protéines d'origine végétale sautées avec du maïs sucré, ainsi que des tomates fraîches, du chou mariné piquant et un arrosage piquant au chipotle.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Riz basmati
0.75 cup
Sauce au chipotle
2 tbsp
Mélange d'épices Sud-Ouest
1 tbsp
Chou rouge, émincé
56 g
Bouillon de légumes en poudre
1 tbsp
Oignons verts
1 unit(s)
Tomato
1 unit(s)
Vinaigre de riz assaisonné
2 tbsp
Maïs en grains
113 g
Mayo à base de plantes
2 tbsp
Huile
0.5 tbsp
Plant-Based Butter
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Add half the vegetable stock powder, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) plant-based butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, and cabbage softens slightly, 1-2 min.
- Remove from heat. Transfer cabbage, including liquid, to a medium bowl.
- Set aside in the fridge to cool.
- Thinly slice green onions.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on cutting board.
- Combine chipotle sauce and half the plant-based mayonnaise (use all for 4 ppl) in a small bowl. Season with salt and pepper, then stir to mix.
- Heat a large non-stick pan over high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until starting to brown, 1-2 min.
- Add corn. Cook, stirring often and continuing to break up patties, until golden and lightly crispy, 5-6 min.**
- Remove from heat. Add Southwest Spice Blend, remaining vegetable stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Stir to combine.
- Fluff rice with fork. Stir in half the green onions.
- Drain pickled cabbage.
- Divide rice between bowls.
- Top with Beyond Meat®, pickled cabbage and tomatoes.
- Drizzle creamy chipotle sauce and sprinkle remaining green onions over top.
840
kcal
Calories
40
g
Fat
9
g
Saturated Fat
98
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
31
g
Protein
15
mg
Cholesterol
1230
mg
Sodium
0.2
g
Trans Fat
1150
mg
Potassium
125
mg
Calcium
9.5
mg
Iron
avec riz et garnitures arc-en-ciel
avec haché de protéines à base de plantes et garnitures arc-en-ciel
avec protéine à base de plantes et garnitures arc-en-ciel
avec échalotes marinées et vinaigrette aux tomates
