Impossible Mexican Street Corn Bowl

A flavorful and hearty bowl featuring seasoned Impossible crumbles and black beans, served over quick-cook rice with a vibrant street corn topping.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.95/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Pescatarian
• Halal
• High-Fiber
• Low-Sugar

Tags

• stir-fry
• quick
• healthy
• savory
• budget-friendly
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 12 ounce Impossible Meat
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon black pepper (freshly ground)
• 3 cup water
• 1 can black beans (rinsed and drained)
• 1.5 cup quick-cook white rice (uncooked)
• 1.5 cup frozen corn (thawed)
• 0.25 cup fresh cilantro (chopped)
• 0.25 cup plain Greek yogurt
• 0.5 avocado (sliced)
• 2 tablespoon lime juice
• 2 tablespoon red onion (chopped)
• 0.25 teaspoon salt (to taste)

Instructions

1. Cook quick-cook white rice: In a medium saucepan, bring 2 1/2 cups water and a pinch of salt to a boil. Stir in 1 1/2 cups quick-cook white rice, cover, reduce heat to low, and simmer for 5-7 minutes, or until water is absorbed. Fluff with a fork.
2. Prepare impossible crumbles: While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced yellow onion and minced garlic; cook for 2-3 minutes until fragrant.
3. Add 12 ounces Impossible Meat to the skillet, breaking it up with a spoon. Cook for 5-7 minutes until browned. Stir in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Add 1/2 cup water and 1 can black beans; simmer for 3-5 minutes, allowing flavors to meld. Season with 1/4 teaspoon salt to taste.
4. Make corn topping: In a small bowl, combine 1 1/2 cups frozen corn, 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, and 2 tablespoons chopped red onion (if using). Stir well.
5. Assemble bowls: Divide cooked quick-cook white rice among 5 bowls. Top with the Impossible Meat and black bean mixture. Spoon the Mexican street corn topping over each. Garnish with sliced avocado and a dollop of plain Greek yogurt, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 420
• Protein: 27.5 g
• Carbohydrates: 48 g
• Fat: 15 g
• Fiber: 10 g
• Sodium: 750 mg
• Saturated Fat: 3 g
• Sugar: 5 g