Carb Smart Plant-Based Protein Shred Bulgur Bowls

• Meanwhile, heat a large non-stick pan over medium. 
• Add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.**
• Season with salt, pepper and Smoked Paprika-Garlic Blend. Toss to coat. 

• Meanwhile, cut tomato into 1/2-inch pieces.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Finely chop parsley.
• Peel, then mince or grate garlic.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)

• To a small bowl, add mayo, sour cream, half the parsley, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 1/4 tsp (1/2 tsp) garlic and 1 1/2 tbsp (3 tbsp) jalapeños. (NOTE: Like things extra garlicky or spicy? Add more garlic and/or jalapeños!) 
• Season with salt and pepper, then stir to combine.

• To the pot with bulgur, add lemon zest and remaining parsley. Season with pepper, then fluff with a fork to combine.
• To a large bowl, add 2 tsp (4 tsp) lemon juice and 2 tbsp (4 tbsp) oil. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if you like.)
• Season with salt and pepper, then whisk to combine.
• To the vinaigrette, add spinach and tomatoes, then toss to combine.

• To the bowl with salad, add bulgur, then toss to combine.
• Divide bulgur salad between bowls. Top with protein shreds.
• Drizzle with jalapeño-ranch dressing.
• Squeeze a lemon wedge over top and sprinkle with any remaining jalapeños.

If you've opted to get plant-based protein shreds, disregard instructions to preheat oven to 450°F.

Heat a large non-stick pan over medium. Add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with salt, pepper and Smoked Paprika-Garlic Blend. Toss to coat.