Name: Roasted pepper and black bean bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3/4 red bell pepper, sliced into strips; 3/4 yellow bell pepper, sliced into strips; 1/2 medium red onion, sliced into wedges; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/4 cup white rice; 1/3 cup water; 1/2 cup canned black beans, drained and rinsed; 1/2 tsp cumin; 1/4 tsp garlic powder; 1 cup plain nonfat Greek yogurt; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

572 calories

Protein: 39g; 27% of calories
Carbs: 86g; 61% of calories
Fat: 8g; 12% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, toss the red bell pepper, yellow bell pepper, and red onion with olive oil and a third of the salt. Roast for 20 to 22 minutes until the vegetables are tender and charred at the edges.
While the vegetables roast, combine the white rice, water, and another third of the salt in a small saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Set the rice pan back over low heat. Stir in the black beans, cumin, and garlic powder. Cook, stirring often, for 2 to 3 minutes until the beans are hot and the spices are fragrant.
In a small bowl, whisk the nonfat Greek yogurt with the lime juice, the remaining salt, and half the cilantro until smooth.
Spoon the rice and bean mixture into a bowl. Arrange the roasted peppers and onions on top. Add all of the lime yogurt and garnish with the remaining cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes