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Middle Eastern Beyond Meat Bowl with Peach Salsa & Couscous

HOLY MOLY this was good! On par with the cashew ricotta stuffed mushrooms I made earlier this year.

Some notes: if you're a meat eater, I think you'd still have to go with ground beef. Ground turkey just wouldn't have the same impact.

If you don't have za'atar or sumac, get them already!

Middle Eastern Beyond Meat Bowl with Peach Salsa & Couscous

Source: The Spiced Life | Serves: 4 bowls | Time: 40 min

What I changed

  • Replaced ground beef with ground Beyond Meat

  • Halved the recipe (with a few exceptions)

  • Replaced honey with agave


Ground Beyond Meat Mixture 2 tbsp EVO

1 large onion, chopped

1 clove garlic, minced

1 1/2 tbsp ancho chili powder

3 tsp ground cumin

3/4 tsp za'atar

Salt to taste

1 lbs ground Beyond Meat

1 small #zucchini, diced

1/2 sweet #BellPepper, diced

1 tsp pomegranate molasses

1 tsp agave syrup

Peach Salsa

2 #peaches, chopped

1 tbsp lemon juice

1 tsp pepper

1/4 medium red onion, finely diced and soaked in cold water for 15 minutes

1 pinch salt


1 1/2 cups Israeli #couscous cooked to package directions in salted water

Non-fat Greek yogurt

Sumac for sprinkling

Chopped cilantro


Heat the olive oil in a large skillet over medium-high heat. When it is hot, add the onions with a pinch of salt. Have the remaining ingredients for the beyond meat ready to go.

While the onions are caramelizing, toss together the peach salsa ingredients and set aside. Also begin the couscous--cook it according to package directions.

When the onions are golden brown, a good 10-15 minutes, add the garlic. Sauté for 2 minutes, then add the ancho, cumin and za'atar. Stir for another 1-2 minutes.

Add the Beyond Meat to the onions with a pinch of salt. Stir, breaking up the meat and incorporating the onions and spices into the meat. 

About 5-7 minutes in, add the zucchini and pepper with another pinch of salt. Stir and cook until the Beyond Meat is cooked through and the zucchini and peppers are crisp tender, about 5 more minutes.

Stir in the pomegranate molasses and agave. Taste for more of either and taste for salt. If it is ready, remove from the heat.

Place some couscous in the bottom of an individual serving bowl. Spoon some of the ground beef mixture into one corner. Spoon some peach salsa over another corner--be generous. Dollop some Greek yogurt (to taste) in another corner. 

Sprinkle everything with sumac and chopped cilantro.


Get it together, Cate! It's never been more important to track!

Food and Drink

80 oz water (+ probably 8 more oz before bed)

1 iced coffee

Avocado and hummus toast

Leftover pepper soup

Mini baby bell mozzarella

Tonight's recipe


9000+ steps

25 minutes strength training

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