Carb Smart Beyond Meat® Taco Salad Bowls
with Pico de Gallo and Creamy Guacamole Dressing
Beef up your bowl with this Beyond Meat® taco salad! Fresh DIY pico de gallo, cheddar cheese, guacamole and a creamy lime dressing will fill you up, but without the starch.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Plant-based burger patty (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)) • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Roma tomatoes • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Green onion • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
1 unit
Tomato
3 tbsp
Guacamole
1 unit
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit
Lime
1 unit
Sweet Bell Pepper
113 g
Spring Mix
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- Heat a large non-stick pan over medium-high.
- When hot, add Beyond Meat® patties to the dry pan. Break up patties into smaller pieces.
- Add half the peppers. Cook for 5-6 min, stirring often until Beyond Meat® is crispy.**
- Add Enchilada Spice Blend. Cook for 30 sec, stirring until fragrant.
- Transfer Beyond Meat® and peppers to a bowl.
- Add chipotle sauce. Season with salt and pepper, if you like, then combine.
- Meanwhile, to another medium bowl, add tomatoes, remaining peppers, half the green onions, 2 tsp (4 tsp) lime juice and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to combine. (TIP: Add a pinch of sugar to the pico de gallo, if you like.)
- To a small bowl, add guacamole, sour cream, lime zest and 1 tbsp (2 tbsp) water. (TIP: If you prefer a lighter dressing, add more water, 1 tsp at a time.)
- Season with salt and pepper, then stir until smooth.
- To a large bowl, add remaining lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Add spring mix, then toss to coat.
- Divide dressed spinach between bowls.
- Top with Beyond Meat® and peppers and pico de gallo.
- Drizzle creamy guacamole dressing over top, then sprinkle with cheese and remaining green onions.
- Squeeze a lime wedge over top, if you like.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.** Disregard instructions to drain excess fat.
