Name: Impossible Ginger Sweet and Sour Deconstructed Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Impossible plant-based meat; 0.5 cup shelled edamame; 1 tsp toasted sesame oil; 1 tbsp grated fresh ginger; 2 cloves minced garlic; 0.5 cup diced red bell pepper; 0.25 cup shredded carrots; 2 cups chopped butter lettuce; 2 tbsp coconut aminos; 1 tbsp rice vinegar; 1 tsp honey; 1 tsp tomato paste; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 whole thinly sliced radishes; 1 tbsp apple cider vinegar; 1 tbsp sliced green onions; 1 tsp toasted sesame seeds

Impossible Ginger Sweet and Sour Deconstructed Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Impossible Ginger Sweet and Sour Deconstructed Bowl

Sautéed plant-based crumbles and edamame tossed in a zesty ginger-garlic reduction, served over a crisp bed of lettuce with tangy pickled radishes.

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NUTRITION

Protein

61.2g

Fat

40.9g

Carbs

61.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Impossible plant-based meat

0.5 cup shelled edamame

1 tsp toasted sesame oil

1 tbsp grated fresh ginger

2 cloves minced garlic

0.5 cup diced red bell pepper

0.25 cup shredded carrots

2 cups chopped butter lettuce

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

2 whole thinly sliced radishes

1 tbsp apple cider vinegar

1 tbsp sliced green onions

1 tsp toasted sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, toss the sliced radishes with apple cider vinegar and a pinch of salt; set aside to quick-pickle for 15 minutes.
2
Whisk together the coconut aminos, rice vinegar, honey, and tomato paste in a small jar to create the sweet and sour glaze.
3
Heat a large skillet over medium-high heat with the toasted sesame oil.
4
Add the Impossible meat to the skillet, breaking it into small crumbles, and sear until deeply browned and caramelized.
5
Stir in the grated ginger and minced garlic, sautéing for 1 minute until highly aromatic.
6
Add the diced bell pepper, shredded carrots, and edamame to the pan, cooking for 3 minutes until the vegetables are tender-crisp.
7
Pour the glaze over the mixture and stir constantly for 2 minutes until the sauce reduces and coats the protein thoroughly.
8
Season the mixture with sea salt and black pepper.
9
Place the chopped butter lettuce in a large bowl as the base.
10
Top the lettuce with the warm ginger-meat mixture and the prepared pickled radishes.
11
Garnish the bowl with sliced green onions and toasted sesame seeds before serving.