Impossible Burger Bowls

Savory Impossible ground beef served in a bowl over a bed of crisp lettuce, accompanied by kidney beans, tomatoes, and a zesty, creamy sauce.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $4.89/serving

Dietary

• Vegetarian
• High-Protein
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• quick
• savory
• comfort food
• budget-friendly
• sauté

Ingredients

• 20 ounce plant-based ground
• 1 tablespoon olive oil
• 0.5 yellow onion (medium, diced)
• 1 teaspoon garlic powder
• 0.5 teaspoon paprika
• 0.25 cup vegetable broth
• 1 can kidney beans (rinsed, drained)
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 6 hamburger buns (toasted)
• 4 cup romaine lettuce (chopped)
• 1 tomato (large, diced)
• 0.25 cup cheddar cheese (shredded)
• 0.5 cup special sauce

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add diced yellow onion and cook until softened, about 3 minutes.
2. Add plant-based ground, garlic powder, and paprika to the skillet. Break up the plant-based ground with a spoon and cook for 5-7 minutes until browned.
3. Stir in vegetable broth and kidney beans. Bring to a simmer and cook for 3 minutes, until the liquid is mostly absorbed. Season with salt and black pepper.
4. Prepare your bowls by layering chopped romaine lettuce, diced tomato, and the cooked plant-based ground mixture. Top each bowl with toasted hamburger buns or crusty bread slices.
5. Drizzle with special sauce and sprinkle with shredded cheddar cheese, if desired. Serve immediately.

Notes

To prep ahead, cook the Impossible meat mixture and store it in an airtight container. Assemble bowls just before serving to keep lettuce fresh.

Nutrition (per serving)

• Calories: 530
• Protein: 24 g
• Carbohydrates: 53.2 g
• Fat: 27.6 g
• Fiber: 10.5 g
• Sodium: 890 mg
• Saturated Fat: 9.2 g
• Sugar: 7.1 g
• Cholesterol: 16 mg