Cal Smart Chipotle-Honey Beyond Meat® Bowls
with Green Onion Rice
This hearty Beyond Meat® bowl is full of wholesome goodness! We even snuck some spinach into the plant-based protein mix for an added veggie boost. Pickled cucumbers and a sweet and spicy chipotle-honey sauce brighten each bite.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
¾ cup
Basmati Rice
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
1 tbsp
Honey
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
66 g
Mini Cucumber
2 unit(s)
Green Onion
160 g
Sweet Bell Pepper
1 tsp
Garlic Salt
28 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, thinly slice cucumber.Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Combine chipotle sauce and 2 tsp (4 tsp) honey in a small bowl. Add vinegar, remaining honey, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.) Microwave in 15-sec increments, stirring between each, until salt dissolves.Add cucumbers to pickling liquid. Season with pepper, then stir to combine. Place in the fridge to cool.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove from heat, then transfer to a plate.
Reheat the same pan over medium. When hot, add 1 tsp (2 tsp) oil, then Beyond Meat® patties. Season with remaining garlic salt and pepper. Cook, breaking up patties into smaller pieces, until crispy, 4-5 min.**Add 2 tbsp (4 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min. Remove from heat, then cover to keep warm.
Fluff rice with a fork, then stir in half the green onions. Divide green onion rice between bowls. Top with turkey, peppers and cucumbers, including pickling liquid.Drizzle chipotle-honey sauce over top.Sprinkle with remaining green onions.
