Ranchero Bowls
with Cumin Roasted Vegetables & Serrano Yogurt
This hearty bowl is packed with bold flavors and luscious textures, yet somehow it's high-fiber, high-protein, sodium-smart, gluten-free, and under 600 calories! Wild rice, which isn't actually a rice at all, adds a nutty flavor and chewy texture to earthy black beans and sweet roasted red peppers. A spicy serrano-lime yogurt adds richness to this lip-smacking tasty dinner.
INGREDIENTS
- 1 sweet potato, peeled and diced
- 1 red bell pepper, trimmed, deseeded and chopped
- 1 shallot, peeled and chopped
- 1 serrano pepper, trimmed, halved and deseeded
- 1 tsp cumin seeds
- 6 oz wild rice
- 6 oz organic black beans
- 0.25 oz cilantro, leaves and tender stems chopped
- 1 lime, half juiced and half cut into wedges (divided)
- 1/3 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 4 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 425°F. Combine sweet potato, bell pepper, shallot, serrano pepper, cumin seeds, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until sweet potato is tender and peppers are charred, 20 to 22 minutes. Roughly chop roasted serrano, transfer to small bowl, and set aside. (4-serving meal: use 2 tbsp olive oil)
Meanwhile, combine rice and black beans in medium bowl and microwave for 1 minute. Stir in cilantro and just 1 tsp lime juice and season to taste with salt and pepper. Cover to keep warm. (4-serving meal: use 2 tsp lime juice) (TIP: If you don’t have a microwave, combine rice, beans, and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Add yogurt, just 1 tsp lime juice, 1 tsp olive oil, and ¼ tsp salt to bowl with serrano and stir to combine. (4-serving meal: use 2 tsp lime juice, 2 tsp olive oil, ½ tsp salt)
Divide rice and beans between bowls. Top ranchero bowls with cumin roasted vegetables. Serve with lime wedges and serrano yogurt. Dig in!
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Chipotle Sweet Potatoes & Lentils with Citrus-Pecan Salad
Roasted Broccoli Quinoa Bowls with Pistachios & Fiery Caper Vinaigrette
