

Beyond Steak Chimichurri & sweet potato plate
Serves
2-3
Prep Time
30 MIN
Cook Time
10 MIN
1.To make the quinoa, cook quinoa according to package instructions and set aside.
2.Grill corn and cut off cob.
3.Roast poblano and slice.
4.Cut cherry tomatoes in half.
5.Slice roasted red bell from jar into strips.
6.Preheat non-stick skillet over medium-high heat for 1 minute. Drizzle with olive oil and add frozen Beyond Steak. Sear until caramelized, tossing continuously, for 5 minutes. Remove from heat and set aside.
7.Combine red chimichurri with sweet potato to make puree and spread onto bottom of plate.
8. Separately in a bowl combine baby spinach, quinoa, seared steak, poblano, red bell pepper, cherry tomatoes, radish and corn. Season with olive oil, squeeze lime juice and 2 tbsp red chimichurri. Garnish with smashed pumpkin seeds.
9.Serve and enjoy!
1. To make the sweet potato puree: microwave sweet potato on high until fork tender. Peel potato and pulse in a food processer into a puree with the red chimichurri and season with salt if needed.
1. To make the red chimichurri: add all ingredients except olive oil into food processor and pulse. Slowly add in the olive oil and pulse then set aside.
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