Frijoles, Brown Rice, Kale, and Everything Sauce Meal Prep
Ingredients: dried pinto beans, onions, red bell pepper, garlic, jalapenos · 120 min cook time · 500kcal · ~₩31,100
Ingredients
500g dried pinto beans, 1개 onions, 1개 red bell pepper, 4쪽 garlic, 2개 jalapenos, 1작은술 spices (for frijoles), 500ml vegetable broth, 500g brown rice, 200g kale, 2큰술 lemon juice, 2큰술 olive oil, 0.25컵 creamy vegan yogurt (Greek style almond), 3큰술 tahini, 1줌 cilantro leaves and tender stems, 1개 lime zest, 2큰술 lime juice, 0.5작은술 ground coriander, 0.5작은술 cumin, 1작은술 agave nectar, 1작은술 salt, 0.5작은술 pepper
Instructions
1. Start by cooking the frijoles in an Instant Pot. Combine dried pinto beans, chopped onions, red bell pepper, garlic, jalapenos, spices, and vegetable broth. Cook until tender.
2. Cook brown rice according to package instructions to serve as a grain base for meals.
3. Prepare the kale: wash, chop, and massage it with lemon juice and olive oil. This makes it more likely to be used throughout the week for salads or adding to other dishes.
4. Make the 'Everything Sauce': In a blender, combine a quarter cup of creamy vegan yogurt (Greek style almond), three tablespoons of tahini, one roughly chopped jalapeno pepper, a big handful of cilantro leaves and tender stems, the zest from one lime, a few tablespoons of lime juice, half a teaspoon each of ground coriander and cumin, a tiny bit of agave nectar, and salt and pepper to season. Blend until smooth and creamy.
5. Store the prepped frijoles, brown rice, kale, and 'Everything Sauce' in the refrigerator. These staples can be mixed and matched with other fresh ingredients or pantry items to create unique meals throughout the week.
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