Blackened Bean Bowls with Dirty Rice
tomato scallion salsa, Creole Dijonnaise, pecans
When it comes to legendary rice bowls, it’s often the protein-packed ingredient that sets the dish apart. Enter blackened pinto beans for a plant-based twist on a beloved Creole classic. Alongside the rice and beans are a slew of sautéed veggies (think celery, tomato, corn, and scallion) and a dash of lime zest. Topping the bowl off is a homemade salsa made from tomato and scallion, a creamy Creole Dijonnaise, and pecans for crunch. Squeeze lime juice over the top for a refreshing finish.
Tags:
Gut & Brain Health
•Gluten-free
•Vegan
Allergens:
Tree Nuts
•Eggs
•Soy
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time25 minutes
Prep Time
DifficultyEasy
Ingredients
serving amount
½ cup
Jasmine Rice
1 unit
Vegetable Stock Concentrate
15.5 ounce
Pinto Beans
1 teaspoon
Blackening Spices
1 unit
Scallions
1 unit
Roma Tomatoes
1 unit
Lime
1.75 ounce
Celery
1 ounce
Pecans
(Contains: Tree Nuts)
1.5 ounce
Corn
1.25 ounce
Creole Dijonnaise
(Contains: Eggs, Soy)
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
/ per serving
Calories680 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate90 g
Sugar8 g
Dietary Fiber13 g
Protein18 g
Cholesterol15 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
Please refer to the recipe card for Step 1.
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