Pro-Power Bowls with Roasted Peppers & Herb Vinaigrette

14 oz can kidney beans

8 oz precooked brown rice

1 lemon

1 shallot

1 oz fresh parsley

4 oz roasted red peppers

1 tsp maple syrup

2 tsp Dijon mustard

Drain and rinse kidney beans. Halve and juice lemon. Peel and mince shallot. Pick and roughly chop parsley. Drain red peppers. Whisk lemon juice, maple syrup, Dijon mustard, 1 tbsp water and a pinch of salt and pepper in a small bowl.

Add the beans, shallots, parsley, peppers and vinaigrette to the cooked brown rice and toss to combine. Makes 2 servings. 

Street Corn Bowls with Black Beans & Fiery Lime Sauce

 8.8 oz precooked brown rice

14 oz can black beans

1 ear of corn

2 mini sweet peppers

1/4 oz fresh cilantro

1 lime

2 tbsp Vegenaise

1/2 tsp cayenne pepper

Drain & rinse black beans. Cut kernels off the cob. Thinly slice peppers. Pick cilantro leaves from stems. Halve and juice the lime. Add lime juice, Vegenaise, a pinch of cayenne and a pinch of salt to a small bowl. Whisk the fiery lime juice until combined.

Divide the brown rice between 2 bowls. Add beans, corn, peppers & cilantro. Drizzle with lime sauce. 

Brown Rice Pesto Bowls

16 oz brown rice (can use precooked)

1 14 oz can artichoke hearts

1/4 c vegan basil pesto

1/4 c kalamata olives sliced

2 tbsp vegan parmesan

Drain artichoke hearts. Divide brown rice into 2 servings. Add basil pesto and stir to combine. Add artichoke hearts, olives & parmesan.