Creamy Cilantro-Lime Dressing on Rainbow Rice Bowls
I love this bowl because all of the ingredients have a long shelf life. You can buy them with the intention of making it this week, then totally forget about it (oops, sorry!) A week later, when you finally have time to make it, everything will still be good to eat and you will love yourself, and this recipe, for it.
Watch me make it here on Instagram!
Active Time: 35 minutes
Servings: 2-4
Ingredients
Dressing
1 jallapeño, roughly chopped (you can deseed if you don’t like spice but I usually leave ‘em in)
1 cup roughly chopped cilantro, stems included
Juice of 2 limes
5 green onions, roughly chopped
½ cup plain Greek yogurt
1 clove of garlic
1 tsp ground cumin
1 tsp salt
10 cracks black pepper
Rainbow Bowls
2 large sweet potatoes
1 tsp paprika
1 tsp cayenne
1 tbs olive oil
1 cup long-grain white rice
1/4 head red cabbage
1 can black beans
1 lime
1/2 cup roughly chopped cilantro (stems and leaves)
1 cup leafy green of your choice (I’m using baby spinach)
Peanuts or any other nut you have on hand
Salt and pepper
Instructions
Rainbow Bowls
Heat oven to 400F.
Cut sweet potatoes into half moons, about 1 cm thick. Season with paprika, cayenne, olive oil, salt and pepper. Roast for 25-30 minutes, flip halfway.
Meanwhile, start making your rice.
While that cooks, slice your cabbage, rinse your beans and make your dressing (below).
By now your potatoes should be roasted and your rice cooked. Finish the rice with lime juice and cilantro.
Add seasoned rice, sweet potatoes, beans, cabbage peanuts and greens to a bowl. Add dressing and toss to evenly coat.
Dressing
Add everything to a blender and blend until smooth. You might need to add water to loosen it up.
Store in an airtight container for up to 4 days.
Playing Around
To help extend the life of cilantro, store it in a cup of water in your fridge. Red cabbage can also have a long life if you wrap it in plastic wrap and store it in your crisper like this:
