Impossible^TM Summer Veggie and Crispy Quinoa Bowl

Cook the Impossible Beef

Mix onion powder, garlic powder, ground cumin, paprika, chili powder, dried oregano, and 1 teaspoon of Kosher salt with Impossible Beef. Form into two patties, and sear on a preheated griddle or sauté pan until golden brown and cooked through, about 2-3 minutes per side depending on the thickness of your patties. Once cooked through, remove from heat, and set aside to cool. Once cool, dice patties into about 1-2 inch pieces.

Roast the Veggies

Preheat your oven to 450°F, as well as the baking sheet you'll use for the veggies. In a bowl, combine corn, tomatoes and scallions with olive oil, remaining 1 teaspoon Kosher salt and freshly ground black pepper to taste. Remove the preheated baking sheet from the oven and pour the vegetables on the hot sheet tray and use a large spoon or spatula to spread them out evenly. This will produce a better sear on your veggies and achieve some caramelization. Roast for approximately 15 minutes. Remove from oven, and combine with diced Impossible Beef.

Make the crispy quinoa

Spread 2 cups cooked quinoa on a baking sheet and bake at 350°F for about 15 minutes, or until crispy. Season with salt to taste.

Bring it all together

Add quinoa, cilantro, lime juice and avocado to the Impossible Beef and roasted veggies, and toss until well incorporated. Serve and enjoy!