Chiles Rellenos-Inspired Impossible Bowls

Name: Chiles Rellenos-Inspired Impossible Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 ounce Impossible ground meat; 2 poblano peppers; 1 tablespoon olive oil; 0.5 cup shredded Monterey Jack cheese; 0.25 cup red onion (diced); 0.25 cup fresh cilantro (chopped); 2 tablespoon taco seasoning (no cumin) (no cumin); 2 cup riced cauliflower (uncooked); 0.5 avocado (ripe, diced); 2 tablespoon sour cream (or Greek yogurt); 0.5 teaspoon salt; 0.25 teaspoon black pepper

Deconstructed chiles rellenos in a bowl, featuring seasoned Impossible ground, roasted poblano peppers, and a cheesy topping, all served over riced cauliflower.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
High-Protein
Low-Carb
Vegetarian
Pescatarian
Low-Sugar
Low-Cholesterol
Low-Calorie

Ingredients

12 ounce Impossible ground meat
2 poblano peppers
1 tablespoon olive oil
0.5 cup shredded Monterey Jack cheese
0.25 cup red onion (diced)
0.25 cup fresh cilantro (chopped)
2 tablespoon taco seasoning (no cumin) (no cumin)
2 cup riced cauliflower (uncooked)
0.5 avocado (ripe, diced)
2 tablespoon sour cream (or Greek yogurt)
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

Preheat oven broiler. Place poblano peppers on a baking sheet. Broil for 5-7 minutes, turning occasionally, until skins are charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel, core, and dice the roasted poblano peppers.
Heat olive oil in a large skillet over medium-high heat. Add Impossible ground and cook for 5-7 minutes, breaking it apart, until browned. Drain any excess liquid. Stir in taco seasoning, salt, and black pepper, cooking for 1 minute more.
Prepare riced cauliflower according to package directions. Warm it gently in a microwave or a separate pan.
To assemble bowls, divide riced cauliflower among 4 bowls. Top each with seasoned Impossible ground, diced poblano peppers, shredded Monterey Jack cheese, and diced red onion. Garnish with chopped fresh cilantro, diced avocado, and a dollop of sour cream or Greek yogurt if desired.

Notes

Look for a taco seasoning blend that specifically states 'no cumin' to adhere to your dislike. You can also make your own with chili powder, garlic powder, onion powder, paprika, salt, and black pepper.

Nutrition (per serving)

Calories: 420
Protein: 35.5 g
Carbohydrates: 19 g
Fat: 24.5 g
Fiber: 7 g
Sodium: 850 mg
Saturated Fat: 7.5 g
Sugar: 5 g
Cholesterol: 20 mg