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Health Information Library Recipes Southwestern vegan bowl

Southwestern vegan bowl

Nutrition Facts

Serving Size 1 bowl (about 2 cups)
Calories 376

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 4 g
Sodium 67 mg
Cholesterol 0 mg
Dietary fiber 15 g
Protein 18 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This one-bowl meal is loaded with vitamins A, C and K, and is high in fiber.

Ingredients

(Serves 6)
  • 2 teaspoons canola oil
  • 1 cup chopped red onion
  • 2 cups chopped green bell pepper
  • 1 chili pepper of your choice, minced
  • 2 cloves garlic, minced
  • 1 cup diced sweet potato
  • 1 cup chopped tomato
  • 1 cup brown rice
  • 1/2 cup green lentils
  • 1/2 cup red lentils
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon red wine vinegar
  • 2 cups no-salt-added vegetable stock
  • 2 cups water
  • 4 cups chopped kale
  • 1 cup cooked black beans
  • 2 tablespoons minced fresh cilantro
  • 4 lime wedges

Directions

In a large saute pan, heat canola oil over medium-high heat. Add onion, peppers, garlic, sweet potato and tomato. Cook for 10-15 minutes, until onions begin to look translucent.

Add rice, lentils, spices, vinegar, stock and water. Bring to boil and reduce to simmer. Cover and cook for 45 minutes.

To serve, toss with kale, black beans and cilantro. Garnish with lime wedges.

Last Updated: January 5th, 2016