Smoky Chipotle Impossible Bowls

Zesty seasoned plant-based ground meat tossed with black beans, bell peppers, and salsa, served over tender brown rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.23/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Egg-Free
• Nut-Free
• High-Protein
• High-Fiber
• Kosher
• Halal
• Pescatarian
• Low-Sugar
• Low-Cholesterol

Tags

• one-pot
• sauté
• healthy
• spicy
• smoky
• comfort food

Ingredients

• 1 pound Impossible ground meat
• 1 tablespoon olive oil (extra virgin)
• 2 red bell peppers (medium, diced)
• 4 clove garlic (minced)
• 1 can black beans (drained and rinsed)
• 1 can fire-roasted diced tomatoes
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 cup brown rice (uncooked)

Instructions

1. Combine 1 cup uncooked brown rice with 2 1/4 cups water and 1/4 teaspoon of the salt in a saucepan; bring to a boil, cover, reduce heat to low, and simmer 40 minutes until water is absorbed and grains are tender.
2. Heat olive oil in a large skillet over medium-high heat. Add diced red bell peppers and garlic; sauté for 3 minutes until fragrant and slightly softened.
3. Add Impossible ground meat to the skillet, breaking it up with a spoon, and cook for 5 to 6 minutes until browned throughout.
4. Stir in the drained black beans, fire-roasted diced tomatoes with their juices, chipotle chili powder, smoked paprika, dried oregano, and remaining 3/4 teaspoon salt.
5. Simmer uncovered over medium-low heat for 8 to 10 minutes, stirring occasionally, until sauce thickens. Divide the cooked brown rice among four bowls and top evenly with the hot skillet mixture.

Notes

Cool completely before portioning into freezer-safe containers for up to 3 months.

Nutrition (per serving)

• Calories: 590
• Protein: 31 g
• Carbohydrates: 74.7 g
• Fat: 18.3 g
• Fiber: 14.8 g
• Sodium: 1584 mg
• Saturated Fat: 6.6 g
• Sugar: 8.7 g