with Butternut Squash and Mint
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)) • Butternut squash • Yellow onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Red lentils • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Cilantro.
Allergens
Tags
Beyond Meat®
2 unit(s)
Red Lentils
0.5 cup
Harissa Spice Blend
14 g
Baby Spinach
56 g
Tomato Sauce Base
2 tbsp
Butternut Squash, cubes
170 g
Yellow Onion
1 unit(s)
Chicken Broth Concentrate
2 unit(s)
Greek Yogurt
1 unit(s)
Cilantro
7 g
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- In a large pot, heat 2 tbsp (2 tbsp) oil over medium.
- Add Beyond Meat®, squash and onions. Cook for If you've opted to get Beyond Meat®, cook for 5-6 min, breaking up patties into smaller pieces, until crispy and veggies are tender.** Season with salt and pepper.
- Meanwhile, roughly chop spinach.
- Thinly slice cilantro.
- To the pot with Beyond Meat® and veggies, add harissa spice blend, tomato sauce base and broth concentrate. Season with salt and pepper. Cook for 30 sec, stirring often, to toast.
- Using a strainer, rinse lentils until water runs clear.
- Add lentils and 3 cups (6 cups) water. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low. Cover and cook for 10-15 min, stirring occasionally, until lentils have softened.
- To the pot, add spinach. Cook for 1-2 min, stirring occasionally, until spinach is wilted.
- Divide stew between plates.
- Dollop with yogurt.
- Sprinkle cilantro over top.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the chicken, breaking up patties into smaller pieces, until crispy.**
660
kcal
Calories
33
g
Fat
9
g
Saturated Fat
59
g
Carbohydrate
10
g
Sugar
13
g
Dietary Fiber
40
g
Protein
5
mg
Cholesterol
1240
mg
Sodium
0.1
g
Trans Fat
1600
mg
Potassium
250
mg
Calcium
10.5
mg
Iron
