Creamy Salsa Verde Grain Bowls

About This Recipe

Shelled edamame, corn, black beans and red bell peppers cooked together and served over the top of a bed of rice. This dish is served with a side of creamy salsa verde to pour over the top for added flavor.

Ingredients

• 1 lb shelled edamame (frozen)
• 1 medium red pepper
• 14.5 oz black beans (1 can)
• 1 cup corn (frozen or canned)
• 1 tbsp cumin
• 2 tsp chili powder
• 1 tbsp olive oil
• 1-2 tbsp water
• salt and pepper to taste
• 5 small tomatillos
• 1 jalapeño pepper
• 1 serrano pepper
• 1 small white onion
• 3 cloves garlic
• ¼ bunch cilantro
• 1 lime, juiced
• 1 small avocado
• 1 tbsp olive oil
• salt to taste
• 3 ¾ cups cooked rice
• 1 tbsp olive oil
• salt and pepper to taste

Instructions

1. Preheat your oven to 400°F.
2. Wash all of your vegetables. Cut the tops off of the peppers and cut the onion in half.
3. Place the tomatoes, peppers, peeled garlic, and the onion to a sheet pan. Cover with oil and salt. Roast for 10-15 minutes or until all of the vegetables have softened.
4. Place the roasted vegetables to a blender, add in ¼ bunch of cilantro, 1 tbsp of lime juice, and salt. Add lime juice and salt to taste. Adjust as needed.
5. Allow the salsa to cool to room temperature and blend in the avocado until it is creamy and smooth.
6. Cook enough rice to yield 4 cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the type of rice you use.
7. Measure out 3¾ cups of rice. Add in the olive oil and salt and pepper to taste.
8. Place the frozen corn and shelled edamame into the microwave and cook until it has thawed. Drain off any water.
9. Wash and cut the pepper into slices.
10. Heat a large skillet over medium high heat and add a bit of oil. Add in the red peppers and cook until soft. Remove from the pan and heat a bit more oil.
11. Drain and rinse your black beans.
12. Add in the corn, edamame, and black beans. Cook for a few minutes, stirring every so often do develop some color on the pieces. Add oil as necessary.
13. After they have cooked for a few minutes, add back the peppers and stir in the cumin, chili powder, and salt and pepper. Add in 1-2 tbsp of water to help the seasonings incorporate.
14. This recipe makes 5 servings. Add ¾ cup of rice to each dish, divide the plant mixture evenly 5 ways, and store the salsa verde in a separate smaller container. It is likely you will have extra salsa.