2 bean + Sweet POTATO bowl

½ cup sprouted lentils

1 can black beans, rinsed and drained

1 avocado

¼ cup apple cider vinegar

2 tablespoons lime juice

¼ cup cilantro

2 sweet potatoes

 

Preheat the oven to 450 degrees. Pierce the sweet potatoes with a fork then microwave for 4-5 minutes until slightly soft. Slice into rounds, then lay flat on a baking lined with nonstick coconut oil. Bake for 20-25 minutes until lightly brown and roasted. While the sweet potato rounds bake, prepare the lentils according to the instructions on the package. Drain, then mix in a large bowl with the black beans. Make the sauce by pulsing the avocado, vinegar, lime juice, cilantro, salt and pepper in an immersion blender until creamy. Pour over the beans and stir. Scoop the bean mixture into 3 bowls. Top evenly with the sweet potato rounds. Makes 3 bowls [Per serving: 270 calories, 8g fat, 46g carbs, 13g fiber, 11g sugar, 10g protein].

 

ITALIAN WHITE BEANS & SAGE

1 can white beans, drained

2 tablespoons olive oil

2 garlic cloves, peeled and minced

1 tablespoon lemon juice

4 sage leaves, chopped

 

Heat a large sauté pan to low and add olive oil, garlic, and sage. Cook for 4 minutes. Add beans, salt and pepper, and toss. Cook for another 5 minutes. Remove from heat and toss with lemon juice. Serve hot.

 

Lemon Zested Lentils

1 cup green lentils

1 yellow onion, diced

2 lemons, juiced and zested

1 tablespoon olive oil

1 tablespoon white wine vinegar

 

In a saucepan, bring 4 cups of water to a boil then add the lentils. Turn to low heat and let the lentils simmer for 30-35 minutes. Drain and set aside in a serving bowl. In the same saucepan, add the onion, lemon juice, olive oil, salt and pepper. Cook 10-15 minutes on medium-high heat until onions are caramelized. Mix with the lentils. Add the white wine vinegar and lemon zest, and stir to combine.

 

CURRY BEAN SALAD

1 can chickpeas, rinsed and drained

1 can green peas, rinsed and drained

1 cup quinoa

1 cup golden raisins

1 tablespoon curry powder

 

Prepare the quinoa according to the instructions on the package. Toss with the chickpeas, green peas, golden raisins and curry powder. Serve warm or chilled.

 

Autumn Bean Salad

1 cup brown rice

1 cup lentils

1 can black beans, drained

1 can white beans, drained

1/2 cup golden raisins (or regular)

1/2 cup feta cheese

1/4 cup apple cider vinegar

 

Cook the brown rice and lentils in 2 separate saucepans according to the directions on the package. Drain any excess liquid and transfer the brown rice and lentils to a large mixing bowl. Mix with the black beans, white beans, golden raisins, salt and pepper. Allow the rice and beans to cool slightly, then add in the feta and apple cider vinegar and toss to combine. Serve chilled or at room temperature. Serves 8-10.

 

Nutty Rice

1 cup wild rice

1 cup quinoa

1 cup pecans, chopped

2 cups golden raisins

1 bunch green onions, diced

3 navel oranges, juiced and zested

1/4 cup olive oil

 

In a saucepan, combine wild rice with 3 cups water and bring to a boil. Reduce heat to low and simmer 40-50 minutes until water is absorbed. In a separate saucepan, combine quinoa with 2 cups water and bring to a boil. Reduce head to low and simmer 20 minutes until water is absorbed. While the grains are cooking, juice and zest the navel oranges and pour into a large mixing bowl. Add pecans, golden raisins, onions, olive oil, salt and pepper and stir to combine. When the grains are finished, lay flat on a baking sheet for 30 minutes to completely dry. Then add to the dried fruit and nut mixture and stir to combine. Cover and set aside for at least an hour at room temperature before serving.