Bowl:
4 cups Beyond Steak®, frozen
2 cups cooked quinoa
8 mixed mini sweet bell peppers, stems removed and cut in half lengthwise
1 small red onion, cut into eighths
2 cups baby greens, washed
1 cup carrots, peeled and grated
1 cup Persian cucumber, diced
Olive oil, as needed
Kosher salt, to taste
Freshly cracked black pepper, to taste
Lime wedges, for garnish
Chimichurri:
1 cup loose Italian parsley leaves
½ cup loose cilantro leaves
¼ tsp agave
¼ cup shallot, mince
¼ cup vegan (or regular) sour cream
¼ cup vegan (or regular) mayonnaise
¼ cup red wine vinegar
3 tbsp extra virgin olive oil
½ tsp chili flakes
Kosher salt, to taste
Freshly cracked black pepper, to taste
This Recipe Features
Beyond Steak
