Crispy Plant-Based Protein Burrito Bowl with Cilantro-Lime Rice

Craving all the tantalizing flavors and textures of a burrito bowl-minus the meat? Look no further. This version stars ground plant-based protein, which we crisp up in a hot pan for caramelized edges, then simmer with poblano, onion and a bounty of seasonings until saucy.

It’s all piled over cilantro-lime rice with tomato, pickled onion and tangy lime crema. Now, who really needs the meat when you’ve got all that?

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Ingredients

9 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.75 cup jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the vegetables: Finely dice the red onion (reserve a few slices for pickling). Cut the long green pepper (poblano) into small dice. Dice the tomato. Pick the cilantro leaves from the stems and chop roughly.
3. Make the pickled onion: In a small bowl, combine a few slices of red onion, 1 teaspoon sugar, 1 tablespoon lime juice and a pinch of salt. Set aside to quick-pickle.
4. Make the lime crema: In another small bowl, mix the sour cream with a squeeze of lime juice (about 1 teaspoon) and a pinch of salt. Set aside.
5. Cook the plant-based protein: Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add the ground plant-based protein and cook, breaking it apart with a spatula, until browned and crispy, about 5-7 minutes. Season with salt and pepper.
6. Add the vegetables and spices: To the skillet, add the diced green pepper and most of the diced onion (reserve a little for garnish). Cook for 2-3 minutes until softened. Stir in the Tex-Mex paste and Southwest spice blend and cook for 1 minute until fragrant. Add 1/4 cup water and simmer until the sauce thickens, about 2 minutes. Adjust seasoning with salt and pepper.
7. Finish the rice: Fluff the cooked rice and stir in the butter and half the chopped cilantro. Squeeze in a little lime juice to taste.
8. Assemble the bowls: Divide the cilantro-lime rice among bowls. Top with the plant-based protein mixture. Garnish with diced tomato, pickled onion, remaining cilantro and a drizzle of lime crema.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use any long-grain rice, but adjust the cooking time and liquid accordingly. Brown rice will take longer to cook.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check the labels on your plant-based protein and spice blend to be sure.

Can I make this recipe ahead of time?

You can prep the components ahead: cook the rice, make the pickled onion and crema and cook the protein mixture. Reheat and assemble just before serving.