with Sesame Veggie Jumble
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Broccoli • Sweet potato • Sweet bell pepper • Snow peas • Honey • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Sesame oil • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Sesame seeds • Garlic • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Honey
2 unit(s)
Soy Sauce
0.5 tbsp
Broccoli
227 g
Garlic, cloves
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Crispy Shallots
28 g
Sweet Potato
1 unit(s)
Snow Peas
56 g
Sesame Seeds
9 g
Sesame Oil
1 tbsp
Moo Shu Spice Blend
4.5 g
Oil
0.5 tbsp
Salt
0.5 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut sweet potato into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.
- Meanwhile, line another baking sheet with parchment paper.
- Peel, then mince or grate garlic.
- To a large bowl, add Beyond Meat® patties, crispy shallots, half the garlic and half the Moo Shu Spice Blend (use all for 4 servings). Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange on the prepared baking sheet.
- Roast in the bottom of the oven 10-12 min, until golden and cooked through.**
- Meanwhile, trim then halve snow peas.
- Cut broccoli into bite-sized pieces.
- Core, then cut pepper into 1/4-inch pieces.
- To a large bowl, add honey, soy and half the sesame seeds. Whisk to combine, then set aside.
- Heat a large non-stick pan over medium-high. When hot, add remaining sesame seeds to the dry pan. Toast 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reduce heat to medium. To the same pan, add broccoli and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until broccoli is tender-crisp. Season with salt and pepper, then transfer to a medium bowl.
- To the same pan, add sesame oil, peppers and snow peas. Cook for 3-4 min, stirring often, until tender-crisp.
- Add remaining garlic. Cook for 30 sec, stirring constantly, until fragrant. Season with salt and pepper.
- To the broccoli bowl, add snow pea-pepper mixture. Stir to combine.
- Once meatballs are done cooking, toss in honey-soy mixture.
- Add sweet potatoes to the veggies. Toss to combine.
- Divide veggies and Beyond Meat® meatballs between plates.
- Sprinkle with toasted sesame seeds. Spoon any remaining glaze from the bowl over top.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook pork.**
600
kcal
Calories
44
g
Fat
11
g
Saturated Fat
60
g
Carbohydrate
22
g
Sugar
10
g
Dietary Fiber
28
g
Protein
0
mg
Cholesterol
1400
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
150
mg
Calcium
8.5
mg
Iron
