Roasted Veggie and Spanish Rice Meal Prep

Step 1

Spanish Rice: Prepare 1/2 of a batch of Spanish Rice and Beans (5 minutes hands-on work, 20 minutes cooking).

Step 2

Roasted Veggies: Preheat oven to 400 degrees F (204 C). Spread diced potato, diced pepper, and drained corn on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt and pepper, and toss to coat. Roast for 20 minutes, or until potato is tender. Toss together with kidney beans (or bean of choice).

Step 3

Cilantro Dressing: Meanwhile, blend all Dressing ingredients in a blender under smooth. Taste and add more spices as needed.

Step 4

Assemble: Portion rice and veggies into 5 meal prep containers. If possible, store Cilantro Dressing in individually sealed containers to keep rice and veggies fresh. When ready to eat, microwave rice and veggies for 2 to 3 minutes.