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 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.
Nutrition (per serving)
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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 whole cumin seed
- 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 cashew milk yogurt
- 4 tsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine sweet potato, bell pepper, shallot, serrano pepper, just 1 tsp 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.
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. (TIP: You can also combine precooked brown rice 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.
Divide rice and beans between serving bowls. Top ranchero bowls with cumin-roasted vegetables. Serve with lime wedges and serrano yogurt. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. For chiles, wash hands and cutting board well after handling peppers.
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North Indian Stuffed Peppers with Spicy Mung Beans & Mango Raita
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