with Lime Crema
Easy, quick and packed with flavour, this dish delivers the fiesta without any fuss! Bell peppers and red onions pair beautifully with Beyond Meat® to create a fajita bowl that comes together with smoky Mexican-style seasoning. Ingredients: Plant-based burger patty (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)) • Sweet bell pepper • Red onion • Red cabbage • Spinach • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Limes • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Mexican Seasoning
2 tbsp
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Red Cabbage, shredded
113 g
Baby Spinach
113 g
Greek Yogurt
1 unit(s)
Lime
1 unit(s)
Salt
0.5 tsp
Sugar
1 tsp
Oil
2.5 tbsp
Pepper
0.25 tsp
- Core, then cut peppers into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Zest, then juice lime.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.**
- Add garlic and half the Mexican Seasoning and cook, stirring often, until fragrant, 1min. Season with salt and pepper.
- Transfer Beyond Meat® to medium bowl. Set aside.
- Meanwhile, add yogurt, lime zest and 2 tbsp (4 tbsp) water in a small bowl. Season with salt and pepper, then stir to combine.
- Reheat the same pan (from step 2) over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining Mexican Seasoning. Season with salt and pepper, then cook, stirring often, until veggies are slightly softened, 2-3 min.
- Meanwhile, combine lime juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add cabbage and baby spinach. Season with salt and pepper, then toss to combine.
- Divide salad between plates.
- Top with veggies, then Beyond Meat®.
- Drizzle lime crema over top.
If you've opted to get Beyond Meat®, cook it the same way as the beef, breaking up patties into smaller pieces, until crispy, 5-6 min.** Disregard instructions to drain excess fat.
540
kcal
Calories
35
g
Fat
9
g
Saturated Fat
37
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
30
g
Protein
5
mg
Cholesterol
1180
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
225
mg
Calcium
9.5
mg
Iron
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with Creamy Herbed Sun-Dried Tomato Dressing
