
Red pepper & rice power bowl
555 cals, 21p, 84c, 9f (per meal)
1/2 tbsp (8g)
1/2 tbsp (10g)
1 clove (57g)
4 tbsp (60mL)
1 tbsp (15mL)
4 oz (113g)
2 cup(s) (474mL)
1 can(s) (439g)
1/2 cup (95g)
1
Note: Follow the rice package instructions if they differ from the following. In a large pot with a tight-fitting lid, bring the water to a boil over high heat. Add the rice, stir it once, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork and set aside to cool.
2
In a small bowl, whisk together the lemon juice, agave, Dijon mustard, olive oil, and some salt and pepper. Set aside.
3
Transfer the cooled rice to a large bowl. Add the white beans, shallot, roasted red pepper, and vinaigrette, and toss to combine. Serve.