Smoky White Bean & Cilantro Rice Bowl

Our chefs are always dreaming up flavorful new vegan dishes. In this creative rice bowl, the bright, herbaceous flavor of Latin American chimichurri sauce shines through. It starts with creamy white beans stewed in vegetable stock, and brown jasmine rice seasoned with a cumin-forward spice blend and parsley-cilantro chimichurri. The bowl is topped with roasted red peppers and savory shredded kale. For extra crunch and a final flourish, the dish is garnished with ancho chile-roasted pepitas and served with more chimichurri on the side.

Ingredients: Great Northern Beans (Great Northern Beans, Water, Salt, Calcium Chloride), Water, Red Bell Peppers, Brown Jasmine Rice, Olive Pomace Oil, Kale, Pumpkin Seeds, Cilantro, Garlic, Jalapeño Peppers, Onions, Parsley, Mirepoix Concentrate (Water, Sea Salt, Vegetable Stock (Carrot, Celery And Onion Stocks), Carrot Stock, Tapioca Starch, Cabbage Juice Concentrate, Celery Stock, Onion Stock, Natural Flavors, Mushroom Stock, Tomato Paste), Sea Salt, Apple Cider Vinegar (Diluted With Water To 5% Acidity), Lemon Juice Concentrate, Cumin, Ancho Chile Powder, Chickpeas (Prepared Chickpeas Beans, Water, Salt, Disodium Edta To Promote Color Retention), Cumin Seeds, Paprika (Paprika And Silicon Dioxide (Added To Make Free Flowing)), Granulated Garlic, Chili Powder (Chili Pepper, Spices (Including Mustard), Salt, Garlic Powder), Crushed Red Pepper Flakes, Cayenne Pepper, Cinnamon, Brown Chipotle Chile Powder, Xanthan Gum, Black Pepper