Southwest Impossible Bowls

Name: Southwest Impossible Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tablespoon garlic-infused olive oil; 16 ounce Impossible ground meat; 1 red bell pepper (medium, diced); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon dried oregano; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 0.25 cup water; 2 cup white rice (uncooked); 1.5 cup canned corn (drained); 0.25 cup fresh cilantro (chopped); 1 lime (cut into wedges); 2 cup romaine lettuce (shredded); 0.5 cup lactose-free sour cream; 2 green scallions (green parts only, sliced); 1 cup low-FODMAP salsa

Flavorful Impossible meat seasoned with a mild chili blend, served over fluffy cilantro-lime rice with fresh bell pepper and corn, perfect for a quick and satisfying family meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $2.78/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-FODMAP
Low-Calorie
Low-Sugar
Low-Cholesterol
Low-Fat
Low-Saturated-Fat

Ingredients

1 tablespoon garlic-infused olive oil
16 ounce Impossible ground meat
1 red bell pepper (medium, diced)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon dried oregano
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
0.25 cup water
2 cup white rice (uncooked)
1.5 cup canned corn (drained)
0.25 cup fresh cilantro (chopped)
1 lime (cut into wedges)
2 cup romaine lettuce (shredded)
0.5 cup lactose-free sour cream
2 green scallions (green parts only, sliced)
1 cup low-FODMAP salsa

Instructions

Cook the white rice: Rinse the white rice thoroughly under cold water. Combine rinsed rice with 2 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the Impossible meat: While rice cooks, heat garlic-infused olive oil in a large skillet or non-stick pan over medium-high heat. Add Impossible ground meat and break it apart with a spoon. Cook for 5-7 minutes, stirring occasionally, until browned.
Season and combine: Drain any excess liquid from the skillet. Add diced red bell pepper, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Stir well to combine. Cook for 3-5 minutes, allowing bell pepper to soften slightly.
Add corn and water: Stir in the canned corn and 1/4 cup of water. Bring to a gentle simmer and cook for 2-3 minutes, allowing flavors to meld and bell pepper to become tender-crisp.
Finish the rice: Once rice is fluffed, stir in the chopped fresh cilantro and the juice from half of the lime wedges.
Serve: Divide the cilantro-lime rice among serving bowls. Top generously with the seasoned Impossible meat mixture. Offer shredded romaine lettuce, lactose-free sour cream, sliced green scallions (green parts only), and low-FODMAP salsa as optional toppings for each person to customize their bowl. Serve with remaining lime wedges.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop. If preparing for meal prep, store toppings separately for best freshness.

Nutrition (per serving)

Calories: 426
Protein: 17.4 g
Carbohydrates: 61.7 g
Fat: 11.2 g
Fiber: 6 g
Sodium: 592 mg
Saturated Fat: 4.3 g
Sugar: 4.5 g