1 1/2 cups unsalted vegetable stock or water

2/3 cup uncooked brown rice

1/4 cup chopped fresh cilantro

2 Tbsp. sliced green onion

2 cups 3/4-inch cubes peeled sweet potatoes

1 cup coarsely chopped red bell pepper

1 Tbsp. Olive Oil

1 tsp. Chili powder

1/4 tsp. salt

1 15 oz. can no-salt-added pinto beans, rinsed and drained

1/4 cup salsa

1/4 cup cashew cream

(crumbled queso fresco, toasted pumpkin seeds and avocado slices optional)

  1. Preheat oven to 425. In a medium saucepan, bring stock to a boil. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until rice is tender and liquid is absorbed. Remove from heat. Fluff rice with a fork; stir in cilantro and green onion.
  2. Line a 15×10 inch baking pan with foil. In prepared pan combine next 5 ingredients (through salt) toss to coat. Roast 30 minutes or until potatoes are tender, stirring once.
  3. Divide rice among bowls. Top with sweet potato mixture, beans, salsa and Cashew Cream. If desired, serve with queso fresco, pepitas, avocado slices, and additional cilantro. (makes 4 servings)
  4. CASHEW CREAM: In a bowl, combine 1 cup raw unsalted cashews and enough boiling water to cover. Let stand, covered, 30 minutes; drain. In a food processor combine cashews; 1/2 cup water; 2 tsp. cider vinegar, 1 tsp. lime juice; 1 clove garlic, minced; and 1/8 tsp. salt. Cover and process until smooth, adding additional water as a needed to reach drizzling consistency. Makes 1 cup. (recipe found in Better Homes & Gardens plant-based recipes)