Tex Mex Beyond Meat Bowls With Lime Rice, Charred Corn Salad & Salsa Crema

Tex Mex Beyond Meat Bowls With Lime Rice, Charred Corn Salad & Salsa Crema

fresh ingredients


  • 8 oz
    beyond meat
  • 6 oz
  • 4 oz
    black beans
  • 2 oz
    Mexican spice blend
  • 8 oz
    organic corn kernels
  • 2 oz
    onion garlic blend
  • 14 oz
    can diced tomatoes
  • 8 oz
    pb shredded cheddar
  • 8 oz
    DF salsa crèma
  • 2 oz
  • 1 oz
  • 2 oz
  • 4 oz

Kitchen Items Needed

Large skillet

Medium saucepan with lid 

Wooden spoon 

Cutting board & knife 

Large bowl 

Box grater/zester

Can opener

12 oz water

cook along



Grate carrot (peeling optional);

Take leaves off stem & roughly chop cilantro;

Peel & dice avocado;

Zest lime & cut into wedges.

1Cook Rice

Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover, bring to boil, reduce to low heat, simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.

2Char Corn & Make Salad

Heat a drizzle of oil in a large skillet over a high heat. Add the corn, cook until lightly charred, 4-5 minutes. Turn off the heat. In a large bowl, squeeze of juice from 1 lime wedge, add diced avocado & corn. Season with salt, pepper, set aside. 

3Make Base

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beyond meat & onion/garlic blend, cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the Mexican spice blend & carrots, cook until starting to soften, 3-4 minutes. Add diced tomatoes, beans & cook for a further 5 minutes. 

4Finish Rice & Serve

Stir in lime zest & another squeeze of lime juice into rice, mixing. Divide the lime rice in bowls. Top with beyond meat, charred corn salad & cheddar. Drizzle with salsa crema, sprinkle with chopped cilantro.