Photo of Beyond Meat Tex-Mex veggie bowls by WW

Beyond Meat Tex-Mex veggie bowls

Points® value
Total Time
30 min
20 min
10 min
Plant-based meat has blossomed in recent years, with improved taste and texture over what you might have tried years ago. Here, frozen plant-based crumbles cook with salsa for an easy plant-based protein anchor to this portable vegan lunch. Convenient frozen precooked brown rice helps the meal come together quickly; you could also use pouched shelf-stable brown rice and decrease the microwave time to 1½ minutes. Coleslaw blend helps save even more time, saving you the trouble of prepping cabbage and carrots yourself.


Cooked long grain brown rice

1½ cup(s), freshly made or precooked frozen rice

Canned black beans

15 oz, rinsed and drained

Olive oil

1 tbsp(s)


2 small, chopped

Uncooked sweet yellow corn

1 cup(s), fresh or frozen and thawed

Kosher salt

½ tsp(s), divided

Black pepper

½ tsp(s), divided

Beyond Meat Beyond Beef Plant-Based Beefy Crumbles

2 cup(s), not thawed

Fat free salsa

½ cup(s)

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)


¼ cup(s), chopped

Fresh lime juice

1 tbsp(s)

Cherry tomatoes

1 cup(s), halved


  1. In a medium microwave-safe bowl, combine rice and beans. Cover and microwave on High for 3 minutes or until thoroughly heated.
  2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add zucchini, corn, and ¼ tsp each salt and pepper; sauté until crisp-tender, about 4 minutes. Remove zucchini mixture from pan.
  3. Add Beyond Beef crumbles to pan and stir in salsa. Cook over medium-high heat for 5 minutes, stirring frequently.
  4. In a medium bowl, stir together coleslaw mix, cilantro, lime juice, and remaining ¼ tsp each salt and pepper. Arrange about ½ cup slaw mixture, ⅔ cup rice mixture, ½ cup zucchini mixture, ½ cup crumbles mixture, and ¼ cup tomatoes in each of 4 shallow bowls.
  5. Serving size: 1 bowl