Vegetarian Cookbook for Teens: 100 Fun Recipes to Cook Like a Pro by Sarah Baker

Author:Sarah Baker
Language: eng
Format: epub
ISBN: 9781646119042
Publisher: Rockridge Press
Published: 2020-05-11T18:30:00+00:00

CHIMICHURRI BEAN BOWL

30-MINUTE MEAL, DAIRY-FREE, SOY-FREE, VEGAN

SERVES: 1 • PREP TIME: 10 minutes • COOK TIME: 10 minutes Chimichurri is one of my favorite sauces to make. Originating in Argentinian cuisine, it is very garlic forward and uses fresh parsley for an herbaceous taste. It is a very common sauce on steak but also gives incredible flavor to veggie dishes!

In this bean bowl, it real y brings together al of the ingredients to create an amazing flavor profile.

INGREDIENTS

1 cup uncooked brown rice

½ cup canned black beans, rinsed and drained

4 tablespoons canned corn, rinsed and drained

¼ cup jarred roasted red peppers, diced

Juice of 1 lemon

4 tablespoons olive oil

1 teaspoon garlic powder

2 fresh flat-leaf parsley sprigs, minced

Salt and pepper, to taste

TOOLS

Cutting board

Knife (chef’s)

Medium mixing bowl

Measuring cups and spoons

Medium saucepan

Spatula

1. In a medium saucepan, cook the brown rice according to the package directions.

2. While the rice cooks, rinse and drain the black beans and corn, and place them in a medium mixing bowl.

3. On a cutting board, use a chef’s knife to dice the red peppers and halve the lemon. Set the red peppers aside. Squeeze out as much juice as you can from the lemon into the mixing bowl, being careful to catch and discard the seeds.

4. Once the rice is done, transfer it to the mixing bowl. Add the olive oil, garlic powder, red peppers, and parsley, using a spatula to mix everything together.

5. Season with salt and pepper, and serve!

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