Protein Power Bowls with Roasted Peppers & Herb Vinaigrette

Protein Power Bowls

with Roasted Peppers & Herb Vinaigrette

LUNCH

Root Vegetables Kidney Beans Fruit Bell Pepper 10 minutes or less Quick and Easy Gluten-Free Nut-Free Soy-Free Grain Bowl Beans/Legumes Lunch Agave Brown Rice Lemon Parsley
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
420
FAT
3g
CARBOHYDRATES
71g
PROTEIN
20g

MAIN INGREDIENTS

  1. 13.4 oz kidney beans
  2. 8.8 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. 1 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

INSTRUCTIONS

1
Prepare the bowls

Drain and rinse the kidney beans. Halve and juice the lemon. Peel and mince the shallot. Pick and roughly chop the parsley leaves. Drain the roasted red peppers. Add lemon juice, agave, Dijon mustard, 1 tbsp olive oil, and a pinch of salt and pepper to a small bowl, and whisk the herb vinaigrette.

2
Serve

Add precooked brown rice to a medium bowl and microwave for 1 minute. Add beans, minced shallot, chopped parsley, roasted red peppers, and herb vinaigrette to the brown rice and toss to combine. Divide between bowls.