Prep this healthy meal the night before then enjoy for lunch the next day.
Category: Main Dish
Cuisine: not set
3 tablespoons extra-virgin olive oil
1 1/2 cups long grain brown rice
3 cups vegetable broth
1 1/2 cup baby spinach lightly packed
1/2 cup cilantro (mostly leaves stems are ok), lightly packed
1 jalapeño or serrano pepper seeded, membranes removed and roughly chopped
1 medium shallot peeled and roughly chopped
1 garlic clove peeled roughly chopped
1/4 teaspoon salt or more to taste
2 pounds sweet potatoes (3 to 4 medium sweet potatoes) peeled and sliced into 1-inch chunks
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
2 cans (14 oz each) black beans or 3 cups cooked black beans with their cooking liquid
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon sherry vinegar or lime juice
Sea salt and freshly ground black pepper to taste
1/4 cup pepitas (green pumpkin seeds)
1/4 teaspoon olive oil
1 avocado pitted and sliced
Jarred mild salsa verde
Chopped cilantro
Crumbled feta (optional not vegan)
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