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Purple Carrot

Burrito Bowl

with Mojo Verde Plantains

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A mélange of sweet corn, mild black beans, crisp red bell peppers, and fluffy white quinoa is tossed in lemony chipotle dressing. Fried plantains are coated in refreshingly zippy, herby mojo verde sauce. To top off this high-fiber burrito bowl, we serve it with cooling, silky cilantro crema.

Heat it up in the microwave
Pull back the film about 1 inch near the cilantro crema packet and remove the cilantro crema packet. Heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and drizzle with cilantro crema. Dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

Store in the fridge (not the freezer)!

See nutrition label for full ingredient list.
Note: To maintain shelf life of our prepared meals, we use a 100% plant-based cultured dextrose product that is derived from non-dairy-based bacteria. For any specific questions about this ingredient, please contact our customer advocates.

black beans [black beans, water], plantain [plantains, vegetable oil (soybean or palm oil)], white quinoa, corn, cilantro crema [cold pressed high-oleic sunflower oil*, aquafaba (chickpea water, kombu seaweed)*, lime juice*, cilantro*, lemon juice*, distilled vinegar*, himalayan salt, garlic*, cumin*. *=organic], red pepper, scallion, green pepper, roasted corn, garlic, chile chipotle [chipotle peppers, tomato puree, onions, vinegar, vegetable oil, sugar, salt, paprika and garlic], lemon juice, canola oil, cilantro, lime juice, kosher salt, vegan cultured dextrose [cultured dextrose, maltodextrin], parsley, rice vinegar, canola deep fryer oil [canola oil], red chile flakes, xanthan gum, citric acid.
Allergens: N/A