Southwestern vegan bowl

Ingredients

1. 2 teaspoons canola oil
2. 1 cup chopped red onion
3. 2 cups chopped green bell pepper
4. 1 chili pepper of your choice, minced
5. 2 cloves garlic, minced
6. 1 cup diced sweet potato
7. 1 cup chopped tomato
8. 1 cup brown rice
9. 1/2 cup green lentils
10. 1/2 cup red lentils
11. 1 tablespoon ground cumin
12. 1 tablespoon fresh ground pepper
13. 1 tablespoon red wine vinegar
14. 2 cups no-salt-added vegetable stock
15. 2 cups water
16. 4 cups chopped kale
17. 1 cup cooked black beans
18. 2 tablespoons minced fresh cilantro
19. 4 lime wedges

Directions

In a large saute pan, heat canola oil over medium-high heat. Add onion, peppers, garlic, sweet potato and tomato. Cook for 10-15 minutes, until onions begin to look translucent.

Add rice, lentils, spices, vinegar, stock and water. Bring to boil and reduce to simmer. Cover and cook for 45 minutes.

To serve, toss with kale, black beans and cilantro. Garnish with lime wedges.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.