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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
40 min
CALORIES
670
FAT
15g
CARBOHYDRATES
107g
PROTEIN
23g

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INGREDIENTS

  1. 1 sweet potato
  2. 1 red bell pepper
  3. 1 shallot
  4. 1 tsp cumin seeds
  5. 2 serrano peppers
  6. ½ cup Spanish rice
  7. 1 avocado
  8. 1 lime
  9. 13.4 oz pinto beans
  10. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  11. 1 tbsp + 2 tsp (3 tbsp + 1 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut, cashew)
Tools: Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
670
FAT
15g
CARBOHYDRATES
107g
PROTEIN
23g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Dice the sweet potato(es). Trim, deseed, and chop the red bell pepper(s). Peel and chop the shallot(s).

2
Roast the vegetables

Place diced sweet potato, chopped red bell pepper, chopped shallot, 1 tbsp (2 tbsp) olive oil, cumin seeds, and a pinch of salt and pepper on a baking sheet and toss. Halve serrano peppers lengthwise, deseed, place on the baking sheet, and toss with 1 tsp (2 tsp) olive oil. Roast until sweet potatoes are tender and peppers are charred, 18 to 20 minutes.

3
Cook the rice

Add Spanish rice and 1 cup (2 cups) 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
Prepare the toppings

Halve the avocado(s), remove the pit(s), and thinly slice the flesh. Halve and juice the lime(s).

5
Make the serrano yogurt

Add the yogurt, just 1 tsp (2 tsp) lime juice, 1 tsp (2 tsp) olive oil, and ¼ tsp (½ tsp) salt to a medium bowl. Finely chop the charred peppers and stir into the yogurt.

6
Serve

Drain and rinse the pinto beans and add to the cooked rice. Divide the rice and beans between bowls. Top with cumin roasted vegetables, sliced avocado and a dollop of serrano yogurt. Bon appétit!

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