Pescatarian

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the sweet peppers; remove the cores, then halve lengthwise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the green beans; halve crosswise. Halve the tomatoes. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling the pepper.

Line a sheet pan with foil. In a large bowl, combine 1 tablespoon of olive oil and as much of the gochujang as you’d like, depending on how spicy you’d like the vegetables to be; season with salt and pepper. Add the sweet potato pieces, diced cabbage, and halved sweet peppers; toss to thoroughly coat. Transfer to the sheet pan and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the tomatillo-poblano sauce until combined. Taste, then season with salt and pepper if desired.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Beyond Beef™. Cook, stirring frequently and breaking apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 2 to 3 minutes, or until the Beyond Beef™ is browned and cooked through. Carefully drain off and discard any excess oil. Transfer to a plate. Rinse and wipe out the pan.

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high  until hot. Add the halved green beans and sliced poblano pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat.

Combine the honey (kneading the packet before opening), ponzu sauce, 2 teaspoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be.

Halve the lime crosswise. Combine the sour cream, the juice of 1 lime half (you will have extra), and 2 teaspoons of water. Season with salt and pepper.

Combine the sweet chili sauce, mayonnaise, and 2 teaspoons of water. Season with salt and pepper.

Roughly chop the pepitas. Combine the sesame seeds, chopped pepitas, sugar, 1 tablespoon of water, and up to half the chile paste (you will have extra), depending on how spicy you’d like the salsa to be. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the spicy ponzu sauce to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 sautéed vegetables

• 1/4 cooked shrimp

Transfer the lime sour cream to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked Beyond Beef™

Transfer the sweet chili mayo to 2 small containers. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 sautéed vegetables

• 1/4 cooked Beyond Beef™

Transfer the salsa macha to 2 small containers. 

Makes 2 servings:

Roughly chop the cashews. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ponzu sauce and chopped cashews.

Makes 2 servings:

Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lime sour cream and cotija.

Makes 2 servings:

Heat the finished Beyond Beef™ and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili mayo and furikake.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished Beyond Beef™, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the salsa macha and chopped peanuts.