Broccoli Steaks and Smoky Sweet Potatoes
Red Beans and Rice
Ingredients
- 1 head broccoli
- 2 Tbsp vegan olive oil vinaigrette
- ¼ cup lightly salted, shelled pistachios, chopped
- 2 large sweet potatoes
- ⅛ tsp ground chipotle chile pepper
- ⅛ tsp smoked paprika
- 1/16 tsp garlic powder
- 1 Tbsp vegan butter
- 2 Tbsp vegan sour cream (or use vegan plain yogurt)
Instructions
- Preheat oven to 450°F. Place a baking sheet in oven while preheating.
- Cut broccoli lengthwise into ¾-inch-thick slabs. Some pieces will crumble. Brush both sides with vinaigrette; carefully arrange broccoli in a single layer on preheated baking sheet.
- Bake 15 to 20 minutes until browned and tender, turning once. Sprinkle broccoli with nuts.
- Meanwhile, pierce each potato 6 times with a fork. Wrap individually in paper towels, and arrange potatoes in microwave. Stir together chipotle, paprika, and garlic powder in a small bowl.
- Microwave at HIGH 10 minutes or until potatoes are soft, turning potatoes after 5 minutes. Cool slightly, and cut potatoes in half lengthwise, cutting to but not through other side. Add ½ Tbsp butter to each potato; sprinkle with chipotle mixture.
- Fluff potatoes with a fork; top with sour cream.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice (or use basmati rice)
- 1 cup small red beans, drained and rinsed
- 1 Tbsp chopped fresh cilantro
- 1 tsp fresh lime juice
- ⅛ tsp garlic salt
Side Dish Instructions
- Cook rice according to package directions, adding beans during last 2 minutes of cooking. Stir in cilantro, lime juice, and garlic salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
389
|
276
|
665
|
| Fat (g) | 24 | 2 | 26 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 9 | 10 | 19 |
| Carb (g) | 40 | 57 | 97 |
| Fiber (g) | 10 | 9 | 19 |
| Sodium (mg) | 307 | 410 | 717 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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