2 Serving
Lunch
Mediterranean Bowls
brown rice, cannellini beans, lemon-Dijon vinaigrette, roasted red pepper
In just 5 minutes, you’ll have a lunch that’s low in carbs and calories, high in fiber, and a great source of iron–and it tastes great, too.
Cook Time
2 Servings | 5 min
Nutrition (per serving)
CALORIES
400
FAT
9g
CARBOHYDRATES
64g
PROTEIN
11g
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INGREDIENTS
- 1 lemon, juiced
- 1/2 tbsp agave
- 1/2 tbsp Dijon mustard
- 8.8 oz precooked brown rice
- 13.4 oz cannellini beans, drained and rinsed
- 1 shallot, peeled and minced
- 0.25 oz parsley, leaves and tender stems roughly chopped
- 4 oz roasted red peppers, drained and rinsed
- 1 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Allergens: N/A
Cook Time
2 Servings | 5 min
Nutrition (per serving)
CALORIES
400
FAT
9g
CARBOHYDRATES
64g
PROTEIN
11g
Get Recipes Delivered
INSTRUCTIONS
1
Make the vinaigrette
Whisk together lemon juice, agave, Dijon mustard, 1 tbsp olive oil, and a pinch of salt and pepper in small bowl.
2
Prepare and serve
Add rice to medium bowl and microwave for 90 seconds. Add cannellini beans, shallot, parsley, roasted red peppers, and vinaigrette to rice and toss to combine. Divide between bowls. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
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