Ingredients

The following ingredients have 4 Servings
  • 1/2 batch Spanish Rice and Beans (click for the recipe)
  • 1 large sweet potato (diced)
  • 1 red bell pepper (diced)
  • 1 15-oz can corn (425 g, drained, can sub your favorite bean)
  • 1 Tbsp olive oil (15 mL)
  • Pinch of salt and pepper
  • 1 15-oz can kidney beans (425 g, drained)
  • 1 avocado (drizzle with lime juice to prevent browning)
  • 1/2 cup loosely packed fresh cilantro (10 g)
  • 1/4 cup plain Greet yogurt (60 g, can sub dairy-free)
  • 2 Tbsp red wine vinegar (30 mL)
  • 2 Tbsp olive oil (30 mL)
  • 1 tsp honey or maple syrup (5 mL)
  • 1 tsp Dijon mustard (5 g)
  • 1 clove garlic
  • 1/4 tsp each smoked paprika, cumin, ground black pepper

Instruction

  • Spanish Rice: Prepare 1/2 of a batch of Spanish Rice and Beans (5 minutes hands-on work, 20 minutes cooking).
  • Roasted Veggies: Preheat oven to 400 degrees F (204 C). Spread diced potato, diced pepper, and drained corn on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt and pepper, and toss to coat. Roast for 20 minutes, or until potato is tender. Toss together with kidney beans (or bean of choice).
  • Cilantro Dressing: Meanwhile, blend all Dressing ingredients in a blender under smooth. Taste and add more spices as needed.
  • Assemble: Portion rice and veggies into 5 meal prep containers. If possible, store Cilantro Dressing in individually sealed containers to keep rice and veggies fresh. When ready to eat, microwave rice and veggies for 2 to 3 minutes.