Vegetarian

Peruvian Mayacoba Bean Bowl is for Dinner.

Peruvian Mayacoba Bean Bowl takes 60 minutes to prepare.

Peruvian Mayacoba Bean Bowl takes 20 minutes to cook.

Peruvian Mayacoba Bean Bowl makes 6 servings.

The ingredients for Peruvian Mayacoba Bean Bowl are:

*Goya Roman Beans - Dry, 0.50 cup (I used maycoba or canary beans)
Lentils, .50 cup
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup
Swiss Chard, 1 cup, chopped (I use kale or spinach)
Carrots, raw, 1 cup, chopped
Olive Oil, 2 1tsp
Onions, raw, 1 large
Garlic, 7 cloves
*Peppers, sweet, red, fresh, 1 cup, chopped
Lime Juice, 1/4 cup plus 2 tablespoons
Vegetable Broth, 1 cup
Cashew Nuts, dry roasted, .24 cup, halves and whole (I used almonds, soaked and skins removed)
Cider Vinegar, .66 tbsp

Here is how you make Peruvian Mayacoba Bean Bowl:

Prep: prepare beans, lentils and quinoa separately - steam the carrots alone or with one of the above.1. In a medium skillet over medium-heat, heat coconut oil. Add onion and brown for 10 minutes, stirring occasionally. Add red pepper and cook an additional 10 minutes. Stir in garlic and cook for a further 5 minutes.3. Meanwhile, place the lime juice, broth, cashews, vinegar and salt in a blender. Once the onion-red pepper sauce is cooked, add to the blender and blend until smooth.4. Mix the beans, lentils, carrots, and swiss chard together with the red pepper sauce and heat through, about 5 minutes - serve on top of quinoaServing Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BARBRAKAV.

The nutritional information for Peruvian Mayacoba Bean Bowl is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 247.8

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 232.6 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 10.1 g
• Protein: 10.6 g

The dietary needs meet for Peruvian Mayacoba Bean Bowl is Vegan