with Monterey Jack Cheese
If you are looking for a meal that is sweet, savoury and speedy, we've got you covered! These flatbreads are perfectly balanced — you'll love the how the fresh arugula and spinach pair with the salty plant-based protein shreds and spiced honey drizzle for an unforgettable dinner. Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Sweet bell pepper • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Honey • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Flatbread
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Baby Spinach
56 g
Crispy Shallots
28 g
Monterey Jack Cheese, shredded
0.5 cup
Honey
1 unit(s)
Chili-Garlic Sauce
1 tbsp
Smoked Paprika-Garlic Blend
6 g
White Wine Vinegar
0.5 tbsp
Sugar
0.5 tsp
Oil
1.5 tbsp
Salt
0.188 tsp
Pepper
0.19 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- Meanwhile, core, then cut peppers into 1/2-inch pieces.
- In a small bowl, whisk together chili-garlic sauce and honey.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and half the peppers. Cook for 6-8 min, tossing occasionally, until cooked through.**
- Add 2 tbsp (4 tbsp) water, then season with salt, pepper and Smoked Paprika-Garlic Blend. Cook for 1 min, until water evaporates.
- Remove from heat.
- On a foil-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
- Toast flatbreads in the middle of the oven for 2 min, until beginning to brown.
- Remove flatbreads from oven, then flip and top with protein shred mixture and cheese.
- Broil flatbreads for 3-5 min in the middle of the oven, until golden and cheese is melted. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
- In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Add spinach and remaining peppers, then toss to coat with dressing.
- Cut flatbreads into quarters, then divide flatbread and salad between plates. (TIP: Top flatbreads with some salad, if desired.)
- Drizzle hot honey (from step 1) over flatbreads, then sprinkle with half the crispy shallots.
- Sprinkle remaining crispy shallots over top of salad.
If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.**
820
kcal
Calories
47
g
Fat
13
g
Saturated Fat
75
g
Carbohydrate
13
g
Sugar
6
g
Dietary Fiber
33
g
Protein
25
mg
Cholesterol
1690
mg
Sodium
0.4
g
Trans Fat
500
mg
Potassium
350
mg
Calcium
5
mg
Iron
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