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ImpossibleTM Summer Veggie and Crispy Quinoa Bowl

Chef J Michael Melton
by
The Impossible Summer Veggie and Crispy Quinoa Bowl featuring Impossible Beef Made From Plants, roasted corn and tomatoes, crispy quinoa, fresh cilantro and lime juice, and diced avocado.
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  • 4Servings
  • Super Easy
  • 17Ingredients
  • 20 minPreparation
  • 25 minCooking
  • 45 Total TimeTotal Time

Need a fast and healthy dinner on the table that's sure to fill you up? This tasty Impossible™ Summer Veggie and Crispy Quinoa Bowl recipe features Impossible™ Beef Made From Plants seasoned with savory spices, roasted summer veggies, and toasted quinoa all topped with fresh cilantro, lime juice and avocado. Dig in and enjoy!

17 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Ground Beef or Lite Ground Beef Meat From Plants
  • 1 Teaspoon onion powder
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon ground cumin
  • 1 Teaspoon paprika
  • 1/2 Teaspoon chili powder
  • 1/2 Teaspoon dried oregano
  • 2 Teaspoons Kosher salt, plus more to taste
  • 2 ears of corn, shucked and corn cut from the cob
  • 1 pint cherry tomatoes, halved
  • 5 scallions, trimmed and cut into 1 inch pieces
  • 1 Tablespoon olive oil
  • freshly ground black pepper to taste
  • 2 cups cooked quinoa
  • 1 bunch fresh cilantro, washed and chopped
  • 1 lime, juiced
  • 1 avocado, diced
4 steps
  1. 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.

  2. 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.

  3. 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.

  4. 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!

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