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Photo of Tex-Mex Veggie Bowls by WW

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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