This meal was a pretty simple one, and while the bowl was an attractive vessel, it wasn't the ideal one. Next time, I'll serve it on a plate so it's easier to mix everything up!
2 cups of cooked rice
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow onion, julienned
2 large cloves of garlic, minced
2 servings of Beyond Meat Southwest Style (or 2 servings of any faux chicken of your choice)
1.5 TBS olive oil
1 TBS Fajita Seasoning (I use Penzey's)
1 TBS lime juice, plus extra as needed
2 TBS Tofutti sour cream
2 TBS salsa
2 TBS guacamole
Cook the bell peppers and onions in 1 TBS of the olive oil until very soft - about 20 minutes. Stir frequently, spritzing lime as needed to keep the bits from sticking. After 15 minutes, add the garlic to the pan and cook until it is browned.
While all that is happening, whisk together the rest of the olive oil, the fajita seasoning, and the tablespoon of lime juice. Then get another pan and add the Beyond Meat and the sauce you just made. Cook it over medium-high heat until it looks somewhat blackened and all of the liquid has been absorbed. Serve with hot sauce.
Serve in two bowls (or plates if you want it to work better!) with half of the rice, the pepper/onion blend, and the Beyond Meat. Top with 1 TBS each of the sour cream, salsa, and guacamole. This is a huge meal; I couldn't finish mine.
We rated it about a 3.75 - the lack of ability to mix stuff made some bites a little too homogeneous.
66 g carbs
27 g protein
19 g fat
488 mg sodium
6.1 g fiber
6.8 g sugar
7% Vitamin A
244% Vitamin C