What you need:

For the Shreds:

• 1 pack TMRW BBQ Protein Shreds
• 2 tbsp neutral oil

Instructions:

1. Heat a nonstick pan over medium high heat and add 2 tbsp of neutral oil.
2. Once the oil is hot, add the pack of BBQ shreds, and break apart with a spatula or wooden spoon.
3. Cook until all sides are caramelized, approximately 6-8 minutes. Reduce the heat if they begin to brown too quickly.
4. Remove from heat and set aside.

For the Cilantro Lime Rice:

• 2 cups water
• 1 tbsp vegan butter
• 1 cup long-grain white rice
• 1 lime, zest and juice
• ½ cup chopped cilantro

Instructions:

1. Rinse the rice in a sieve under water until the water runs clear.
2. Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
3. While the rice is cooking, chop a ½ cup of cilantro, and zest 1 lime.
4. Once the rice is cooked, use a fork or spatula to fold in the lime juice, zest and fresh cilantro.

For assembly:

• 2 Avocados, halved
• Fresh cilantro
• Cilantro Lime Rice
• Side salad of choice (optional)

Instructions:

1. Brush the avocado halves with oil of choice.
2. Heat a nonstick pan or grill on medium high heat and place the avocados, cut side down and lightly sear to warm up.
3. Fill each avocado hole with the cooked TMRW BBQ Protein Shreds, and top with a sprinkle of cilantro.
4. Serve with the cilantro lime rice and salad of choice.