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)
- 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.
- 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.
- 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)
- 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)