POBLANO PINTO BOWL

A quick and simple bean bowl (or plate if you’re starving and your bowls are too small) that is oh so satisfying! The combination of the pinto beans with the flavor of the poblano has all the feels of a chili relleno but in a much cleaner, dairy-free way. Top it off with the EASIEST cabbage-radish-lime slaw and some avocado and YUM, an exquisite, healthy, well-balanced meal full of the good stuff is ready!

INGREDIENTS

3 radishes, sliced thin
1c cabbage, shredded
1/2 lime, juiced

1 poblano, chopped
1/2 red onion, chopped
1 garlic clove
1/4t cumin
2c cooked pinto beans/drained can
1/2c broth/water

Avocado

2c cooked brown rice

Hemp seeds or cheese – optional

INSTRUCTIONS

Toss cabbage, radish and lime juice together with a little pinch of salt. Set aside.

Saute poblano and onion in a little olive oil, salt and pepper, 2-3 minutes. Add garlic and cumin, cook until fragrant. Dump in the pintos, stir then pour in broth/water. Simmer until liquid becomes nice and thick stirring occasionally, 3-5 minutes. Spoon over some rice and top with slaw, avocado and hemp seed or cheese.

ENJOY!

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