Zesty Beyond Meat® Bowls
with Lime Aioli- Sulphites
- Egg
- Mustard
- Milk
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!
2 unit
Beyond Meat®
2 tbsp
Enchilada Spice Blend
()
1 unit
Red Onion
1 unit
Sweet Bell Pepper
4 tbsp
Mayonnaise
()
7 g
Cilantro
2 unit
Garlic, cloves
350 g
Red Potato
1 unit
Lime
½ cup
Cheddar Cheese, shredded
()
1 unit
Zucchini
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
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.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini, onions and half the garlic.Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.Transfer veggies to a large bowl, then cover to keep warm.
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 smaller pieces, until crispy, 4-5 min.** Carefully drain and discard excess fat.Add remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.
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.
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.
