High-Protein Refried Bean Veggie Bowl

Name: High-Protein Refried Bean Veggie Bowl
Cuisine: Mexican, Latin American, American
Ingredients: 1 (15-ounce) can pinto beans, undrained (or 1 ½ cups cooked beans plus ½ cup water); 3 green onions, ends trimmed, pressed with a knife; 1 small jalapeño, scored at the bottom; ½ teaspoon chili powder; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ¼ teaspoon dried oregano; ¼ teaspoon ground cumin; ¼ teaspoon Tajin (optional); 2 teaspoons olive oil; Fresh lime juice to taste; Salt and black pepper to taste; ¾ cup vegan mayonnaise; ¼ cup nondairy milk; ¾ teaspoon apple cider vinegar; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh dill; ½ teaspoon onion powder; ¼ teaspoon paprika; Salt and freshly ground black pepper to taste; ¾ cup cooked brown rice or grain of choice; 1 red bell pepper, diced; 2 small Roma tomatoes, diced; 1 avocado, diced; ½ cup frozen sweet corn kernels, thawed; 1/3 cup sliced kalamata olives; ¼ cup chopped fresh cilantro, parsley, or green onions for garnish (optional)

High-Protein Refried Bean Veggie Bowl

Nutrition balance score

Nutrition per serving

Ingredients

For the refried beans:

For the vegan ranch dressing:

Other optional bowl ingredients:

Instructions

Notes

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