Tex-Mex Veggie Bowls
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooked long grain brown rice
2 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 corn
1 cup(s), fresh or frozen and thawed
Kosher salt
½ tsp, divided
Black pepper
½ tsp, divided
Plant-based ground beef
2 cup(s), not thawed
Salsa
½ cup(s)
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Cilantro
¼ cup(s), chopped
Fresh lime juice
1 Tbsp
Cherry tomatoes
1 cup(s), halved
Instructions
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 frozen meat substitute 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, ¾ cup rice mixture, ½ cup zucchini mixture, ½ cup meat substitute mixture, and ¼ cup tomatoes in each of 4 shallow bowls.
5
Serving size: 1 bowl
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