Ingredients:

1 Unicorn Meat patty

1-2 tsp avocado oil

½ cup cooked quinoa

½ cup roasted sweet potato 

½ cup kale, chopped and massaged with a teaspoon of olive oil

½ avocado

Maple Dijon Sauce:

1 tbsp dijon mustard

1 tsp maple syrup

½ tsp lemon juice

⅛ tsp salt

⅛ tsp garlic powder

Tahini Garlic Dressing:

¼ cup water

2 tbsp tahini

1 tbsp lemon juice

One clove of garlic

¼ tsp salt

Directions:

In a small bowl, whisk together the marinade ingredients and set aside. 

In a blender, add all the ingredients for the tahini dressing and blend until smooth.

Heat a skillet over medium high with 1-2 teaspoons of avocado oil. Once the skillet is hot, add your frozen Unicorn Meat patty and sear on all sides until golden brown, about 3-5 minutes per side. 

Once the unicorn meat patty is golden-brown, remove from heat and generously brush all sides with the maple dijon sauce. Place back in the skillet on medium heat, adding oil if the pan is too dry, and cook for about 2 minutes each side. Remove from heat once crispy.

To assemble:

Add the quinoa, sweet potato, massaged kale, avocado, and top with the Unicorn Meat patty with a drizzle of the tahini garlic dressing.