Protein Boost | Viral Grilled Cowboy Caviar Bowls with Impossible™ Beef
with Quinoa & Cotija Cheese
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
Power up on proteins! Add Impossible™ beef to your meal with our Protein Boost option. Cowboy caviar, a Texas tailgate favourite, has spread far and wide. We’re wrangling some of its best elements, and giving them the grill treatment. Charring corn on the cob and poblano deepens the flavour in this veg mix, brimming with hard-working black beans, lime and cheese.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 140g Cherry tomatoes
- 2 Ears of corn
- 14g Cilantro
- 1 Poblano pepper (or green pepper)
- 540ml Black beans (canned)
- 95g White quinoa
- 60g Cotija cheese (contains lipase)
- 1 Lime
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Soy, Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
BBQ
Total Fat
31 g
Saturated Fat
12 g
Sodium
1700 mg
Total Carb
114 g
Sugars
13 g
Protein
52 g
Fibre
35 g
Preparation
Cook the quinoa
- Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
- Meanwhile, heat the BBQ on high, making sure to oil the grill first.
- Drain and rinse the black beans.
- Zest and juice the lime.
- In a medium bowl, toss the corn (shuck if necessary) and poblano with a drizzle of oil, ½ the spices and S&P.
- Quarter the tomatoes.
- Roughly chop the cilantro leaves and stems.
Grill the vegetables
- Add the corn and poblano to the BBQ and grill, turning occasionally, 7 to 9 min., until tender.
- Transfer to a cutting board.
- Halve, core and small-dice the poblano.
- Cut the corn kernels off the cobs.
Make the cowboy caviar
- In a large pan, heat a drizzle of oil on medium-high.
- Add the black beans, lime zest, ¼ cup water (double for 4 portions), the remaining spices and S&P.
- Sauté, 2 to 3 min., until warmed through.
- Transfer to a large bowl and add the vegetables, tomatoes, lime juice, cilantro, a generous drizzle of oil and S&P; toss well.
Plate your dish
- Divide the quinoa between your bowls.
- Top with the cowboy caviar.
- Garnish with the cheese. Bon appétit!
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