Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onions.Zest, then juice half the lemon (whole lemon for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add Beyond Meat® patties to the dry pan. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.\*\* Carefully drain and discard excess fat. Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Using a slotted spoon, transfer Beyond Meat® to a medium bowl. Add chipotle sauce. Season with salt and pepper, to taste, then stir to coat Beyond Meat®.

Meanwhile, add tomatoes, peppers, half the lemon juice, half the green onions and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then stir to combine.

Add sour cream, lemon zest and 1 1/2 tbsp (3 tbsp) water to a small bowl. Season with salt and pepper, then whisk until smooth.

Add remaining lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, then toss to coat.

Divide dressed spinach between bowls. Top with Beyond Meat®, pico de gallo and guacamole. Drizzle creamy lemon dressing over top, then sprinkle with cheese and remaining green onions.