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Plant Based Grain Bowl with Cilantro Dressing Recipe
Full of veggies & grains and topped with an easy, vegan dressing with Hellmann's® or Best Foods® Plant Based Mayo Spread & Dressing! So good!
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 560.0 |
| Total Carbohydrates (g) | 75.0 g |
| Fibre (g) | 14.0 g |
| Sodium (mg) | 370.0 mg |
| Fat (g) | 24.0 g |
| Saturated Fat (g) | 3.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 0.0 mg |
| Iron (mg) | 4.0 mg |
| Potassium (mg) | 918.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
| Calcium (mg) | 82.0 mg |
| Sugar (g) | 9.0 g |
| Protein (g) | 14.0 g |
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4 People
Servings
-
20 Mins
Prep Time
-
20 Mins
Cooking Time
-
40 Mins
Ready In
Ingredients
- 1 cup brown rice or quinoa, or a combination of both
- 1 large sweet potato, cut into chunks
- 2 medium portobello mushrooms, cut into chunks
- 1 Tbsp. olive oil
- 4 Tbsp. Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing
- Juice of 1/2 a lime
- 2 Tbsp. chopped fresh cilantro
- 2 cups chopped lettuce
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1 avocado, cut into chunks
- 1 large tomato, cut into wedges
Made With
Or Try It With
Directions
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COOK rice and/or quinoa according to package direction.
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MEANWHILE, PREHEAT oven to 350°. Toss sweet potatoes and mushrooms with olive oil on rimmed baking sheet. Sprinkle with garlic powder, paprika and salt and pepper if desired. Bake 20 minutes or until sweet potatoes are tender.
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COMBINE Hellmann's® or Best Foods® Vegan Dressing and Spread, lime juice and cilantro in small bowl. Evenly spoon grains into 4 bowls, top evenly with lettuce, roasted vegetables, chickpeas, avocado and tomato. Drizzle with dressing.
Chef's Tip
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Tip: Have a few odds and ends of veggies around? Add them or substitute them for the sweet potatoes and mushrooms.