Step 1

Preheat your oven to 400°F.

Step 2

Wash all of your vegetables. Cut the tops off of the peppers and cut the onion in half.

Step 3

Place the tomatoes, peppers, peeled garlic, and the onion to a sheet pan. Cover with oil and salt. Roast for 10-15 minutes or until all of the vegetables have softened.

Step 4

Place the roasted vegetables to a blender, add in ¼ bunch of cilantro, 1 tbsp of lime juice, and salt. Add lime juice and salt to taste. Adjust as needed.

Step 5

Allow the salsa to cool to room temperature and blend in the avocado until it is creamy and smooth.

Step 6

Cook enough rice to yield 4 cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the type of rice you use.

Step 7

Measure out 3¾ cups of rice. Add in the olive oil and salt and pepper to taste.

Step 8

Place the frozen corn and shelled edamame into the microwave and cook until it has thawed. Drain off any water.

Step 9

Wash and cut the pepper into slices.

Step 10

Heat a large skillet over medium high heat and add a bit of oil. Add in the red peppers and cook until soft. Remove from the pan and heat a bit more oil.

Step 11

Drain and rinse your black beans.

Step 12

Add in the corn, edamame, and black beans. Cook for a few minutes, stirring every so often do develop some color on the pieces. Add oil as necessary.

Step 13

After they have cooked for a few minutes, add back the peppers and stir in the cumin, chili powder, and salt and pepper. Add in 1-2 tbsp of water to help the seasonings incorporate.

Step 14

This recipe makes 5 servings. Add ¾ cup of rice to each dish, divide the plant mixture evenly 5 ways, and store the salsa verde in a separate smaller container. It is likely you will have extra salsa.