Southwestern Veggie Bowl
- 1 of 4 Combine rice, 2 cups water, 2 tsp of the oil and 2 tsp of the chili powder in a medium saucepan. Bring to a boil, then cover and reduce heat to medium-low. Simmer 20 minutes. Uncover and stir in beans, 1/2 tsp of the salt and 1/8 tsp of the pepper. Cover and let stand 5 minutes.
- 2 of 4 Meanwhile, heat 1 tbsp of the oil in a medium nonstick skillet over medium-high heat. Add poblano peppers and cook, stirring, 4 minutes. Season with 1/8 tsp salt. Microwave corn for 1 to 2 minutes; season with 1/8 tsp each salt and pepper.
- 3 of 4 Make dressing: In a medium bowl, whisk lime juice, cilantro, honey and remaining 1/2 tsp chili powder, 1/4 tsp salt and 1/8 tsp pepper. While whisking, add remaining 4 tbsp oil. Toss a few tablespoons of dressing with tomatoes.
- 4 of 4 Spoon rice and beans into 6 bowls. Top with peppers, corn, tomatoes and avocado, dividing equally. Drizzle with dressing and serve.
Servings Per Recipe: 6
Per Serving: 79 g carb., 0 mg chol., 3 g sat. fat, 533 kcal cal., 19 g Fat, total, 734 mg sodium, 16 g fiber, 15 g pro.