Photo of Beyond Meat® Tex-Mex veggie bowls by WW

Beyond Meat® Tex-Mex veggie bowls

SmartPoints® value per serving
Total Time
30 min
20 min
10 min
All manner of plant-based meat have 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.


long grain cooked brown rice

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

canned black beans

15 oz, rinsed and drained

olive oil

1 Tbsp

uncooked zucchini

2 small, chopped

uncooked sweet yellow corn

1 cup(s), fresh or frozen and thawed

kosher salt

½ tsp, divided

black pepper

½ tsp, divided

Beyond Meat® Beyond Beef Crumbles, Beefy

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

fresh cherry tomato(es)

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

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