Skip to main content
Ranchero Bowls with Cumin Roasted Vegetables & Serrano Yogurt
2 or 4 or 6 Serving Dinner

Ranchero Bowls

with Cumin Roasted Vegetables & Serrano Yogurt

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
750
FAT
21g
CARBOHYDRATES
115g
PROTEIN
23g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 sweet potato, diced
  2. 1 red bell pepper, deseeded and chopped
  3. 1 shallot, peeled and chopped
  4. 2 serrano peppers, halved and deseeded
  5. 1 tsp cumin seeds
  6. ½ cup Spanish rice
  7. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  8. 1 lime, juiced (divided)
  9. 13.4 oz pinto beans, drained and rinsed
  10. 1 avocado, peeled and thinly sliced (pit removed)
  11. 1 tbsp + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut, cashew)
Tools: Small saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
750
FAT
21g
CARBOHYDRATES
115g
PROTEIN
23g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 425°F. Add sweet potato, red bell pepper, shallot, serrano peppers, cumin seeds, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until sweet potatoes are tender and peppers are charred, 18 to 20 minutes. Roughly chop the roasted serrano peppers and add to a small bowl. (4-serving meal: use 2 tbsp olive oil)

2
Cook the rice

Add Spanish rice and 1 cup water to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 13 to 15 minutes. Fluff with a fork. (4-serving meal: use 2 cups water)

3
Make the serrano yogurt

Add yogurt, just 1 tsp lime juice, 1 tsp olive oil, and ¼ tsp salt to the small bowl with the serrano peppers and stir. (4-serving meal: use 2 tsp lime juice, 2 tsp olive oil, ½ tsp salt)

4
Serve

Add pinto beans to the cooked rice. Divide the rice and beans between bowls. Top with cumin roasted vegetables, avocado, and a dollop of serrano yogurt. Dig in!

SIMILAR RECIPES