• Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrates. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear. 
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. 
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, core, then quarter pepper. Add peppers to a plate, then drizzle with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Cut tomatoes into 1/2-inch pieces.

• To a small bowl, add yogurt, half the lemon zest, 2 tbsp (1/4 cup) water and 1/8 tsp (1/4 tsp) garlic puree. (Like things garlicky? Add more puree.)
• Season with salt and pepper, then whisk until smooth.

• To a medium bowl, add tomatoes, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.

• In another medium bowl, add Beyond Meat® patties, Turkish Spice Blend, half the crispy shallots, remaining garlic puree and 1/8 tsp (1/4 tsp) salt. Season with pepper, then combine. 
• Form into 8 (16) equal-sized 2-inch patties. Transfer patties to a plate, then drizzle 1/2 tbsp (1 tbsp) oil over top. Turn to coat. 
• When the rice is done, bring patties, peppers and a clean plate out to the grill. 
• To one side of the grill, add peppers. Close lid and grill peppers for 4-5 min, flipping once, until tender. Return peppers to the same plate. 
• Meanwhile, add patties to the other side of the grill. Close lid and grill patties for 2-3 min per side, until cooked through.** Transfer patties to a clean plate. 

• Cut grilled peppers into 1/2-inch pieces.
• To the bowl with tomatoes, add peppers, then toss to combine.
• Fluff rice with a fork. Stir in remaining lemon zest.
• Divide rice between bowls. Top with Beyond Meat® patties and marinated veggies.
• Drizzle with lemony yogurt and sprinkle with feta.
• Tear parsley over top and sprinkle with remaining crispy shallots.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.**