Beyond chicken spiced bowl

INGREDIENTS

• 1½ cups quinoa
• 1 pinch salt
• 1 pinch black pepper
• 3 tbsp jamaican jerk seasoning
• 1 tbsp allspice
• 2½ avocados
• 3 cloves garlic
• 5 tbsp olive oil
• 4 limes
• ½ cup unsweetened coconut flakes
• 2 red bell peppers
• 16 oz kidney beans
• 2 green onions
• 9 oz beyond chicken
• ¾ tsp salt
• ¾ tsp black pepper

TOOLS

• 1 saucepan
• 1 bowl
• 2 knives
• 1 squeezer
• 1 zester
• 1 colander
• 1 peeler
• 1 spoon
• 1 food processor
• 1 skillet
• 1 serving bowl

Heat 3 cups of water in a saucepan. Add quinoa and boil for 20 minutes to get cooked quinoa.

Drain cooked quinoa in a colander.

Combine quinoa, a quarter tsp of salt, a quarter tsp of black pepper, and 1 tbsp olive oil in a bowl with a spoon.

Peel garlic.

Squeeze 3 limes with a squeezer and zest 1 lime with a zester.

Rinse kidney beans.

In the same colander, drain the kidney beans.

Peel 2.5 avocados with a peeler.

Destone the avocados, then slice them.

Rinse green onions.

Slice green onions, then deseed red bell peppers and chop them.

Combine 2/4 tsp of salt, 2/4 tsp of black pepper, garlic, jamaican jerk seasoning, allspice, 2 tbsp of olive oil, lime juice, and 2 sliced avocados in a food processor. Blitz the mixture to get an avocado sauce.

Heat 1 tbsp olive oil in a skillet. Add beyond chicken and cook for 3 minutes. Season with a pinch of salt and black pepper.

Flip the chicken over with a spoon.

Cook chicken for another 3 minutes, then turn off the heat.

Combine unsweetened coconut flakes, cooked beyond chicken, quinoa, lime zest, kidney beans, the rest of the sliced avocados, green onions, and red bell peppers in a serving bowl with a spoon. Mix in the avocado sauce and 1 tbsp of olive oil to get a beyond chicken spiced bowl.

It’s ready to be served !