with Feta and Sweet Peppers
Ingredients: Veggie burger (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)) • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Baby tomato • Lemon • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Orzo
170 g
Feta Cheese, crumbled
0.5 cup
Sweet Bell Pepper
1 unit(s)
Baby Tomatoes
113 g
Baby Spinach
56 g
Lemon
0.5 unit(s)
Tomato Sauce Base
2 tbsp
Garlic Salt
4 g
Zesty Garlic Blend
7 g
Salt*
0.125 tsp
Oil*
2 tsp
Pepper*
0.125 tsp
Butter*
1 tbsp
- Before starting, wash and dry all produce.
- To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve tomatoes.
- Roughly chop spinach.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then return to the pot, off heat.
- Stir in 1 tbsp (2 tbsp) butter. Cover and set aside.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then peppers, tomatoes, Zesty Garlic Blend and half the garlic salt. Season with pepper.
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Stir in 1 tbsp (2 tbsp) water.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tsp (2 tsp) oil, then Beyond Meat®.
- Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add tomato sauce base and remaining garlic salt. Cook for 1-2 min, stirring often, until fragrant.
- Remove from heat. Season with pepper.
- Sprinkle 1/2 tsp (1 tsp) lemon zest over top, then stir to combine. (Like things zesty? Add more lemon zest!)
- Cover to keep warm.
- To the pot with orzo, add spinach and lemon juice. Stir for 1 min, until spinach wilts.
- Season with salt and pepper.
- Divide orzo between bowls. Top with veggies and Beyond Meat®.
- Sprinkle with feta.
- Squeeze a lemon wedge over top.
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.
770
kcal
Calories
34
g
Fat
14
g
Saturated Fat
86
g
Carbohydrate
8
g
Sugar
10
g
Dietary Fiber
38
g
Protein
35
mg
Cholesterol
1620
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
225
mg
Calcium
10
mg
Iron
