Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 4-6 Servings


  • 16 oz. Pack Beyond Meat (Plant Based Ground Meat)
  • 3 Garlic Cloves – Minced
  • ¼ Cup Red Onion – Minced
  • 1 ½ TBSP Extra Virgin Olive Oil
  • ¾ Teaspoon Himalayan Sea Salt
  • ¾ Teaspoon Dried Oregano
  • ¾ Teaspoon Dried Basil
  • 1 Teaspoon Cumin

Veggie Ingredients:

  • 1 TBSP Extra Virgin Olive Oil
  • ¼ Cup Red Onion – Sliced Thin
  • 1 Cup Carrots – Sliced
  • 4 oz. Vegetable Broth
  • 1 Cup Baby Portabella Mushrooms – Sliced
  • 1 Medium Green Pepper – Sliced Thin
  • ½ Teaspoon Himalayan Sea Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Oregano
  • 1 Cup Sliced Baby Spinach


  • Ingredients based off purchased package for 4 servings.


  1. Prepare quinoa according to package directions. Set aside with lid on until ready to serve.
  2. In a large sauté pan, add the olive oil. Heat on medium. Once warmed up, add onion, and cook for about 3-5 minutes until starts to soften.
  3. Add garlic to pan. Cook for 1 minute and then add contents of Beyond meat package.
  4. Break apart meat with wooden spoon or spatula. Add in the dry ingredients – sea salt, oregano, basil, and cumin. Continue stirring until all seasonings are combined and meat is cooked through. Will take between 8-10 minutes.
  5. In the meantime, warm up a medium sauté pan adding the olive oil.
  6. First add onion & carrots and cook for about 3-4 minutes. Add about 4 oz. of vegetable broth to help soften carrots. Next add peppers and allow to cook about 2 minutes.
  7. Add mushrooms and all veggie seasonings – sea salt, garlic powder, and oregano.
  8. Portion out bowls with quinoa, veggies – adding in the spinach here (will naturally wilt down and pack in more nutrients) and lastly the meat.

*Try and use all organic ingredients if possible.