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.