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3 months ago
1 month ago
Green Rice with Black Beans and Sweet Potato
  • Prep Time: 20 mins
  • Cook Time: 35 mins

This Green Rice with Black Beans and Sweet Potato is packed with tons of delicious fresh herbs and is great for a healthy summer side dish!

  • 1 cup rice, uncooked (white or brown)
  • 2 cups small diced sweet potato, about 1 medium sweet potato
  • 1 teaspoon olive oil
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 large red pepper, diced
  • Diced jalapeno, to taste (optional)
  • Salt and pepper
  • 2 cups baby spinach leaves
  • 1 cup lightly packed cilantro leaves
  • 1 cup lightly packed parsley leaves
  • Juice of 2 large limes
  • 2 cloves garlic, roughly chopped

  1. Cook rice according to package directions and set aside.
  2. Pre-heat oven to 375 degrees F.  Add diced sweet potato to a large baking sheet and toss with olive oil and salt and pepper.  Bake until fork tender, 30-35 minutes.
  3. Add the spinach, cilantro, parsley, lime juice, garlic and a pinch of salt to a blender or food processor and blend until you have a very chopped up consistency.
  4. To a large bowl add the rice, sweet potato, black beans, red pepper, jalapeño and chopped herb mixture.  Mix until combined and season with salt and pepper, to taste.

Green rice can be eaten immediately or stored in the refrigerator for up to 4 days.

1 month ago

That sounds yummy. I just got a gadget that makes noodles/pasta out of vegetables. Instead of unnecesary calories and lots of wheat one cna get more vegetables and it is lighter in general.

1 month ago

I have one of those! It's really great!

1 month ago

Banana Milk



4 ripe spotted bananas

1 cup water (more or less for desired consistency)

Cut the bananas into chunks and blend with water until smooth and creamy.

(optional) You can add dates to make it even sweeter.

1 week ago

Creamy Thai Carrot Soup with Basil

Thai-inspired, 8 ingredient, 30-minute carrot soup that’s creamy, vegan + gluten free, perfectly sweet and spicy and so delicious.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Category: Entree, Soup
Cuisine: Gluten-Free, Thai-Inspired, Vegan
    • 1 Tbsp (15 ml) coconut or olive oil
    • 1/2 of 1 large yellow onion, chopped
    • 3 cloves garlic, diced
    • 1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
    • Healthy pinch each salt and pepper
    • 2 cups (480 ml) veggie stock + 2 cups water (480 ml)
    • 1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
    • 2 tsp chili garlic sauce (use less for less spice)
    • OPTIONAL TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce
  • (NOT LISTED: Coconut or Olive Oil for sautéing)
  1. Heat a large pot over medium heat.
  2. Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
  3. Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir.
  4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
  5. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)
  6. Add peanut butter and chili garlic sauce to the blender and blend to combine, using a &lsquouree’ or ‘liquify’ setting if you have it.
  7. Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.
  8. Serve immediately with

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