with Pineapple and Sweet Chili Sauce
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. 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)) • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Limes • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Fish sauce (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) (anchovies) • Mint • Cilantro • Thai spice blend (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) (mustard, milk).
Allergens
Utensils
Tags
Beyond Meat®
2 unit
Diced Pineapple Cup
1 unit
Mini Cucumber
2 unit
Spring Mix
113 g
Lime
1 unit
Mint
7 g
Cilantro
7 g
Panko Breadcrumbs
0.165 cup
Sweet Chili Sauce
2 tbsp
Fish Sauce
1 tbsp
Thai Spice Blend
7 g
Sugar*
0.5 tsp
Oil*
1 tbsp
Salt*
0.25 tsp
Pepper*
0.313 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Line a baking sheet with parchment paper.
- To a medium bowl, add Beyond Meat®, Thai Spice Blend and half the panko (use all for 4 servings). Season with 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper, then combine.
- With wet hands, roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs.
- Roast in the middle of the oven for 12-14 min, until golden and cooked through.**
- Meanwhile, drain pineapple, reserving juice in a small bowl.
- When done, toss meatballs and pineapple with sweet chili sauce in another medium bowl.
- Meanwhile, cut cucumbers into 1/4-inch rounds.
- Pick mint leaves from stems, then finely chop.
- Roughly chop cilantro.
- Zest, then juice lime.
- Meanwhile, in a large bowl, whisk together fish sauce, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) pineapple juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper.
- When the meatballs are almost done, to the bowl with dressing, add cucumbers, spring mix, cilantro and mint, then toss to coat.
- Divide salad between plates. Top with Beyond Meat® meatballs and pineapple.
- Spoon any remaining sweet chili sauce over salad.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook turkey.**
440
kcal
Calories
22
g
Fat
7
g
Saturated Fat
42
g
Carbohydrate
18
g
Sugar
6
g
Dietary Fiber
24
g
Protein
5
mg
Cholesterol
1080
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
100
mg
Calcium
8
mg
Iron
