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.

Creamy Cilantro-Lime Dressing on Rainbow Rice Bowls

Servings

4

servingsCooking time

35

minutes

Cilantro-Lime Dressing

• Ingredients Group

• 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 (I’m using Diamond Crystal)

• Cracked black pepper

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.

• Cilantro-Lime 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.