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.

An Easy Meal

Impossible™ Beef Summer Veggie and Quinoa Bowl

4 Servings

17 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

45’ Total time=25’ Cooking + 20’ Preparation

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 Meat From Plants seasoned with savory spices, roasted summer veggies, and toasted quinoa all topped with fresh cilantro, lime juice and avocado.

The combination of Impossible Beef and quinoa means that this bowl packs a protein punch. Avocado also provides healthy fats. At the same time, this dish is not heavy, with its use of fresh cherry tomatoes, summer corn, and scallions. This dish has so many good for you ingredients that it's the kind of meal you'll want to make lots of to meal prep for the week. Enjoy!

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

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17 Ingredients

12 oz Package Impossible™ Ground Beef Or Lite Ground Beef Meat From Plants
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Ground Cumin
1 tsp Paprika
1/2 tsp Chili Powder
1/2 tsp Dried Oregano
2 tsp 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 tbsp 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

How to prepare

Step 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.

Step 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.