Pro-Power Bowls with Roasted Peppers & Herb Vinaigrette

Pro-Power Bowls

with Roasted Peppers & Herb Vinaigrette

lunch

Red Pepper Parsley Lemon Brown Rice Agave Lunch Beans/Legumes Grain Bowl Soy-Free Nut-Free Gluten-Free <600 Calories Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy 10 minutes or less
SERVINGS
2 4
PREP & COOK TIME
5 min
CALORIES
420
FAT
3g
CARBOHYDRATES
71g
PROTEIN
19g

MAIN INGREDIENTS

  1. 13.4 oz kidney beans
  2. 8 oz precooked brown rice
  3. 1 lemon
  4. 1 shallot
  5. 1 oz fresh parsley
  6. 4 oz roasted red peppers
  7. 1 tsp agave
  8. 2 tsp Dijon mustard
  9. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

INSTRUCTIONS

1
Prepare the bowls

Drain and rinse the kidney beans. Add the brown rice to a medium bowl and microwave for 1 minute. Halve and juice the lemon. Peel and mince the shallot. Pick and roughly chop the parsley leaves. Drain the red peppers. Whisk the lemon juice, agave, Dijon mustard, 1 tbsp olive oil, and a pinch of salt and pepper in a small bowl.

2
Serve

Add the kidney beans, minced shallot, chopped parsley leaves, red peppers, and vinaigrette to the cooked brown rice and toss to combine. Divide between serving bowls.