Zesty Beyond Meat® Bowls
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Zesty Beyond Meat® Bowls

Zesty Beyond Meat® Bowls

with Lime Aioli

Peppers, zucchini and Beyond Meat® are a match made in heaven! This dish capitalizes on this classic trio, with crispy roasted potatoes and a creamy lime aioli to top it all off. Altogether, it's the perfect, bright and punchy bowl!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Beyond Meat®

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 g

Red Onion

160 g

Sweet Bell Pepper

4 tbsp


(Contains Egg, Sulphites, Mustard)

7 g


2 unit

Garlic, cloves

350 g

Red Potato

1 unit


½ cup

Cheddar Cheese, shredded

(Contains Milk)

200 g


Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories515 kcal
Energy (kJ)2156 kJ
Fat31 g
Saturated Fat9 g
Carbohydrate49 g
Sugar12 g
Dietary Fiber8 g
Protein14 g
Cholesterol44 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes, 1 tbsp (2 tbsp) oil and half the Enchilada Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until potatoes are golden-brown and tender, 25-28 min.


Meanwhile, peel, then thinly slice onion. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch slices. Roughly chop cilantro.Zest, then juice half the lime. Cut remaining lime into wedges.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini and onions. Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.Transfer veggies to a large bowl, then cover to keep warm.

Cook Beyond Meat®

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Carefully drain and discard excess fat.Add remaining Enchilada Spice Blend, half the garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.

Make lime aioli

Meanwhile, add mayo, half the cilantro, 1 tsp (2 tsp) lime zest, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Divide potatoes between bowls. Top with veggies, then Beyond Meat® and cheese. Dollop lime aioli over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.


If you've opted to get Beyond Meat®, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Follow the rest of the recipe as written.