Vegan Tomato-Garlic Rice with White Beans
Chimichurri-Topped Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
Sink into suppertime with a smartly devised vegan recipe that even committed meat-eaters will enjoy. Winter and white beans were made for each other, so warm them in the oven as your carrots and kale finish roasting. Meanwhile, white rice gets a blush-worthy makeover with tomato paste, garlic and herby, onion-forward seasonings. But the real kicker here is a South American-derived chimichurri—made with freshly chopped cilantro, pepitas, lemon and garlic—that you’ll drop over top.
We will send you:
- 400g Nantes carrots
- 120g Chopped kale
- 2 Garlic cloves
- 1 Bunch of cilantro
- 1 Lemon
- 540ml White kidney beans (canned)
- 25g Roasted pepitas (pumpkin seeds)
- 160g White rice
- 15ml Tomato paste
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
5 g
Sodium
1280 mg
Total Carb
133 g
Sugars
14 g
Protein
29 g
Fibre
29 g
Preparation
Cook the rice
Preheat the oven to 450°F. Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato paste, rice and ⅓ of the spices. Sauté, 30 sec. to 1 min., until the rice is coated. Add 1 ¼ cups water and 1 tsp salt (double both for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, halve the carrots lengthwise; cut crosswise into ½ inch pieces on an angle. Drain and rinse the kidney beans. Roughly chop the pepitas. In a medium bowl, combine the kale, a drizzle of oil and S&P. Juice the lemon. Roughly chop the cilantro leaves and stems.
Start the vegetables
On a lined sheet pan, toss the carrots with a drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 16 to 18 min., until tender.
Finish the vegetables
When the carrots are tender, remove from the oven and add the kale and kidney beans. Roast, 2 to 3 min., until the kale has wilted and the kidney beans are warmed through.
Make the chimichurri
Meanwhile, in a small bowl, combine the cilantro, pepitas, lemon juice, remaining garlic, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your bowls. Top with the vegetables. Spoon the chimichurri over. Bon appétit!
