@beyondofficial_
Beyond Officialadding this recipe to the weekly rotation ✍️ — 📹: @Shakayla Stuffed Sweet Potatoes with Beyond Steak & Creamy Chimichurri Ingredients: 2 medium sweet potatoes 1 package Beyond Steak 2 tsp steak seasoning 1 tsp garlic powder 1 tsp onion Powder 1 tbsp coconut aminos 2 cups of freshly washed spinach Olive oil for coating and cooking Salt and pepper to taste Optional add on: vegan butter Creamy Hummus Chimichurri: 1/3 cup prepared hummus 2/3 cup fresh parsley, finely chopped 3/4 cup fresh cilantro, finely chopped 3 cloves garlic, grated 2 tbsp red wine vinegar ¼ - 1/3 cup olive oil 1 - 2 tsp red pepper flakes Salt and pepper to taste Directions: 1. Bake the Sweet Potatoes: Preheat the oven to 400°F (200°C). Wash sweet potatoes and pierce several times with a fork. Rub with olive oil and sprinkle with salt. Bake for 45-60 minutes until tender when pierced (Option to air-fry for 35-40 minutes) 2. Cook the Beyond Steak: Heat olive oil in a large skillet over medium-high heat. Season Beyond Steak with steak seasoning, garlic powder, onion powder, black pepper and coconut aminos. Cook according to package directions until browned and heated through. Fold in the spinach and season to taste with salt and more black pepper as needed. 3. Prepare the Hummus-Chimichurri Blend: In a bowl, combine the parsley, cilantro, minced garlic, red pepper flakes, salt, pepper, red wine vinegar, and olive oil. Add the prepared hummus until it reaches your desired consistency. 4. Assembly: Split baked sweet potatoes lengthwise. Add down vegan butter and season with salt and black pepper. 5. Top with seasoned Beyond Steak pieces and top with pickled red onions and a generous drizzle of the creamy hummus-chimichurri blend. Garnish with extra herbs if desired.
On the profile · Dec 7, 2024