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Rainbow Beyond Chicken Power Bowl

So fresh and so clean, clean! There's so much good going on here: ribboned up colorful carrots and zucchini and golden brown Beyond Chicken strips for the perfect protein bite.

By: Beyond Meat

2 large tri-color carrots (we used on orange and one purple)

1 medium zucchini

¼ cup fresh basil leaves

6 Beyond Chicken Strips (we used Lightly Seasoned)

Goddess Dressing (we use the one from Trader Joes)

  1. Shred the vegetables into very thin ribbons or slices using a grater, peeler, mandoline, or spiralizer. It's sort of up to you how you want the shape of the vegetables to be (we love our spiralizer!). After shredding, press the zucchini lightly with paper towels to remove excess moisture. Toss the vegetables with the basil and set aside.
  2. Heat a ¼" of oil in a skillet (we love prefer olive oil). Cook the Beyond Meat Chicken Strips for about a minute and a half to two minutes per side or just tear refrigerated strips in parts and eat as is :)
  3. Toss the vegetables with a scoop of Goddess dressing - start out with about ½ cup and add more if needed. Add the roasted chicken strips and toss gently to combine. Arrange the salad into bowls and serve immediately.

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