with Pico de Gallo and Creamy Guacamole Dressing
Carb Smart is based on a per serving calculation of the recipe's carbohydrate 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)) • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Roma tomato • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Tags
Beyond Meat®
2 unit(s)
Tomato
1 unit(s)
Guacamole
3 tbsp
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Sour Cream
43 mL
Chipotle Sauce
2 tbsp
Enchilada Spice Blend
8 g
Lime
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Spring Mix
113 g
Oil*
1.5 tbsp
Pepper*
0.25 tsp
Salt*
0.25 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Thinly slice green onions.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil then Beyond Meat®. Break up patties into smaller pieces.
- Add half the peppers. Cook for 5-6 min, stirring often until Beyond Meat® is crispy.**
- Add Enchilada Spice Blend. Cook for 30 sec, stirring, until fragrant.
- To a medium bowl, transfer Beyond Meat® and peppers.
- Add chipotle sauce. Season with salt and pepper, then combine.
- Meanwhile, to another medium bowl, add tomatoes, remaining peppers, half the green onions, 2 tsp (4 tsp) lime juice and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to combine. (TIP: Add a pinch of sugar to the pico de gallo, if you like.)
- To a small bowl, add guacamole, sour cream, lime zest and 1 tbsp (2 tbsp) water. (TIP: If you prefer a lighter dressing, add more water, 1 tsp at a time.)
- Season with salt and pepper, then stir until smooth.
- To a large bowl, add remaining lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
- Add spring mix, then toss to coat.
- Divide dressed spring mix between bowls.
- Top with Beyond Meat® and peppers and pico de gallo.
- Drizzle creamy guacamole dressing over top, then sprinkle with cheese and remaining green onions.
- Squeeze a lime wedge over top.
If you've opted to get Beyond Meat®, when the pan is hot, add 1 tsp (2 tsp) oil then 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.
570
kcal
Calories
40
g
Fat
13
g
Saturated Fat
32
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
28
g
Protein
25
mg
Cholesterol
1260
mg
Sodium
0.4
g
Trans Fat
1000
mg
Potassium
225
mg
Calcium
7.5
mg
Iron
