"Chorizo" Burrito Bowl
featuring Impossible® Ground Beef Meat From Plants
Bold, zesty, and loaded with plant-based protein – this familiar fast-casual favorite just got a healthier upgrade with Impossible ® Ground Beef Meat From Plants. It’s prepared with smoky spices is paired with black beans for added fiber, and topped with a tomatillo and avocado salsa for a creamy, refreshing finish. Impossible Foods® strives to make delicious food that’s nutritious, better for the planet, and way better for animals. The chorizo in this recipe is made with Impossible Ground Beef Meat from Plants, which has 0 mg of cholesterol*. *See Impossiblefoods.com/nutrition-disclaimers for more nutritional info Robin’s Tip: This is a great recipe to continue experimenting with! Try using additional plant proteins like TVP, which Robin uses in her original Eat To Hustle recipe. Impossible Foods® strives to make delicious food that’s nutritious, better for the planet, and way better for animals. The chorizo in this recipe is made with Impossible Ground Beef Meat from Plants, which has 0 mg of cholesterol*. *See Impossiblefoods.com/nutrition-disclaimers for more nutritional info Robin’s Tip: This is a great recipe to continue experimenting with! Try using additional plant proteins like TVP, which Robin uses in her original Eat To Hustle recipe.
Nutrition (per serving)
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INGREDIENTS
- 2 tomatillos, husked and rinsed
- 1 avocado, halved, pitted and peeled
- 1/4 oz cilantro
- 1 serrano pepper, destemmed, halved lengthwise and deseeded
- 2 garlic cloves, peeled and diced (divided)
- 1 lime, juiced
- 12 oz Impossible® Meat from Plants
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 12 oz organic black beans
- 1 tbsp red wine vinegar
- 6 oz shredded red cabbage
- 17.6 oz precooked brown rice
- 1 tsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Combine tomatillos, avocado, cilantro, serrano pepper, half of the garlic, lime juice, pinch of salt, and 2 tbsp cold water in blender. Blend on high until salsa becomes smooth, about 1 minute. (TIP: This makes about 1 cup. Keep remainder refrigerated for up to 4 days, for your own use.)
Heat 1 tsp olive oil in medium skillet over medium-high heat. Add remaining garlic and cook until fragrant, about 30 seconds. Add Impossible ® Meat From Plants, smoked paprika, just 1 tsp oregano, just 1 tsp cumin , and pinch of salt stirring occasionally, until browned and cooked through, 8 to 10 minutes. Add beans, just 2 tsp red wine vinegar, 1/4 cup water and a pinch of salt and pepper. Cook, stirring gently, until beans are warmed through, 2 to 3 minutes, and water has mostly evaporated but pan is not dry. Keep warm.
Make small tear at top of rice bag and microwave for 90 seconds. Divide rice between bowls with Impossible ® Meat From Plants and beans. Top with some shredded cabbage, and some avocado salsa. Enjoy!
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