Southwest Impossible Fajita Bowls with Cilantro-Lime Rice

Flavorful Impossible steak bites seared with vibrant bell peppers and onions, served alongside zesty cilantro-lime brown rice and a fresh corn and tomato salsa for a hearty, high-protein meal.

• Prep: 30 min
• Cook: 20 min
• Total: 50 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $8.41/serving

Dietary

• High-Protein
• High-Fiber

Tags

• stir-fry
• savory
• healthy
• comfort food

Ingredients

• 1.5 pound Impossible steak bites
• 2 tablespoon olive oil
• 2 limes (juiced and zested)
• 1 teaspoon smoked paprika
• 2 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1 yellow onion (large, thinly sliced)
• 1 red bell pepper (large, thinly sliced)
• 1 green bell pepper (large, thinly sliced)
• 1 cup brown rice (uncooked)
• 2 cup vegetable broth
• 0.25 cup fresh cilantro (chopped)
• 8 flour tortillas (small)
• 15 ounce black beans (canned, rinsed and drained)
• 0.5 cup Monterey Jack cheese (shredded)
• 1 avocado (diced)
• 0.25 cup light sour cream
• 1 cup corn kernels (fresh or frozen)
• 1 Roma tomato (diced)

Instructions

1. In a bowl, combine the Impossible steak bites with 1 tablespoon olive oil, the juice and zest of 1 1/2 limes, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and set aside while preparing other ingredients. No marinating time is strictly needed for Impossible steak bites.
2. Cook the brown rice according to package directions using 1 cup uncooked brown rice and 2 cups vegetable broth. Once cooked, fluff with a fork and stir in 2 tablespoons of chopped fresh cilantro and the zest of the remaining 1/2 lime. Set aside, keeping warm. While rice is cooking, rinse and drain the black beans.
3. While the rice cooks, prepare the corn and tomato salsa: In a small bowl, combine the corn kernels and diced Roma tomato. Season with a pinch of salt and a squeeze of fresh lime juice from a reserved lime wedge. Set aside.
4. Heat the remaining 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced yellow onion and bell peppers (red and green). Sauté for 5-7 minutes, until tender-crisp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove vegetables from the skillet and set aside.
5. Increase heat to high. Add the seasoned Impossible steak bites to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 4-5 minutes, stirring occasionally, until browned and heated through. Season with the remaining 1/4 teaspoon salt.
6. Return the sautéed vegetables to the skillet with the Impossible steak bites and toss to combine.
7. Warm the flour tortillas according to package instructions (microwave, oven, or skillet).
8. Serve the Impossible steak bites and vegetable mixture with the cilantro-lime brown rice, warm tortillas, black beans, and corn and tomato salsa. Offer shredded Monterey Jack cheese, diced avocado, and light sour cream as optional toppings.

Notes

Leftovers can be stored in an airtight container for up to 3 days and are delicious reheated as a bowl or wrapped in tortillas.

Nutrition (per serving)

• Calories: 981
• Protein: 60.4 g
• Carbohydrates: 124.2 g
• Fat: 22.8 g
• Fiber: 15.8 g
• Sodium: 2948 mg
• Saturated Fat: 3.6 g
• Sugar: 12.3 g