Baja bowls with chipotle cabbage over cilantro-lime rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Baja bowls with chipotle cabbage over cilantro-lime rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, Spicy, <600 Calories

2 Servings, 480 Calories/Serving

20 Minutes

Did someone say tacos? We sure did. Take a trip down the Baja peninsula with these mouthwatering taco bowls featuring your choice of protein plus cabbage cooked in a smoky chipotle vinaigrette.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup long-grain white rice
1 wedge organic green or other cabbage (about 7 ounces)
Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
1 teaspoon chipotle chile powder
Your choice of protein
Sunbasket cumin spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
1 or 2 organic radishes (about 2 ounces total)
1 organic lime
4 or 5 sprigs organic fresh cilantro
3 tablespoons dry-roasted pumpkin seeds

Nutrition per serving

Calories 480, Total Fat 22g (28% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 200mg (9% DV), Total Carb. 55g (20% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 4g Added Sugars, 8% DV), Protein 23g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

Prep and cook the cabbage

Cut away any core from the cabbage; coarsely chop the cabbage.

In a small bowl, stir together the honey-lime vinaigrette base with as much chipotle chile powder as you like.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the cabbage, season with salt and pepper, and cook, stirring occasionally, until starting to soften and brown, 2 to 3 minutes.

Stir in 1 tablespoon [2 TBL] chipotle vinaigrette, adding more if desired, and cook until fragrant, about 1 minute. Remove from the heat and season to taste with salt and pepper. Transfer to a plate and cover to keep warm. Do not clean the pan.

While the cabbage is cooking, start preparing your protein.

Prep your protein

Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt, pepper, and the cumin spice blend.
Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt, pepper, and the cumin spice blend.
Steaks: Pat the steaks dry with a paper towel. Cut the steaks against the grain into ½-inch-thick strips; season with salt, pepper, and the cumin spice blend.

Cook your protein

In the same pan used for the cabbage, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, or steak; and 6 to 8 minutes for chicken. Transfer to a plate.

While your protein is cooking, prepare the remaining ingredients.

Prep the remaining ingredients; finish the rice

Cut the radishes in half, then cut the halves into thin half-moons.
Zest and juice the lime, keeping the zest and juice separate. [Zest 1 lime; juice both limes.]
Coarsely chop the cilantro.

In a small bowl, stir together the radishes, lime zest, half the lime juice, and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper.

To the pot with the rice, stir in the cilantro and remaining lime juice.

Serve

Transfer the rice to individual bowls and top with the cabbage and your protein. Garnish with the radishes and pumpkin seeds and serve.

Kids Can!

Rinse the rice.
Measure the water for the rice.
Juice the lime.
Stir the radishes.
Garnish the bowls.

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