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Southwest Impossible® Burger Patties Rice Bowls

Southwest Impossible® Burger Patties Rice Bowls

with Pickled Cabbage, Creamy Chipotle Sauce and Corn
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
840 kcal
Protein
: 
29g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Egg
  • Milk
  • Mustard
  • Sulphites
  • Mustard
  • Sesame
  • Milk
  • Sulphites
  • Crustaceans
  • Soy
  • Wheat
  • Peanuts
  • Tree nuts
  • Egg
  • Fish
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Impossible® Burger Patties

(Contains: Soy)

¾ cup

Basmati Rice

(May be present: Mustard, Sesame, Milk, Sulphites, Crustaceans, Soy, Wheat, Peanuts, Tree nuts, Egg, Fish)

2 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

6 g

Southwest Spice Blend

(May be present: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

56 g

Red Cabbage, shredded

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

1 unit(s)

Green Onion

1 unit(s)

Tomato

2 tbsp

Seasoned Rice Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

113 g

Corn Kernels

2 tbsp

Plant-Based Mayonnaise

(Contains: Mustard May be present: Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

½ tbsp

Oil*

1 tbsp

Plant-based Butter*

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tsp

Sugar*

Calories840 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate105 g
Sugar22 g
Dietary Fiber12 g
Protein29 g
Cholesterol5 mg
Sodium2030 mg
Trans Fat0.5 g
Potassium1400 mg
Calcium250 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rice
1
  • Before starting, wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • To a medium pot, add half the vegetable stock powder, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) plant-based butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Pickle cabbage
2
  • Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
  • Once simmering, cook for 1-2 min, stirring often, until sugar dissolves and cabbage softens slightly.
  • Remove from heat. Transfer cabbage, including liquid, to a medium bowl.
  • Set aside in the fridge to cool.
Prep
3
  • Thinly slice green onion.
  • Cut one tomato (use both for 4 servings) into 1/4-inch pieces. Season with salt and pepper directly on the cutting board.
  • In a small bowl, combine chipotle sauce and half the plant-based mayo (use all for 4 servings). Season with salt and pepper, then stir to combine. (NOTE: This is your creamy chipotle sauce!)
Cook Impossible® burger patties and corn
4
  • Heat a large non-stick pan over high.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Impossible® burger patties. Cook for 1-2 min, breaking up into smaller pieces, until starting to brown.
  • Add corn. Cook for 5-6 min, stirring often, until golden and lightly crisp.** 
  • Remove from heat. Add Southwest Spice Blend, remaining vegetable stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Stir to combine.
Finish and serve
5
  • Fluff rice with a fork. Stir in half the green onions.
  • Drain pickled cabbage.
  • Divide rice between bowls.
  • Top with Impossible® burger patty and corn mixture, pickled cabbage and tomatoes.
  • Drizzle creamy chipotle sauce over top. 
  • Sprinkle remaining green onions over top.

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