Protein Bowl w/Cilantro Lime Sauce recipe
Lime Sauce Recipe Below ↙️
🐺1-1/2 C. dry brown rice
🐺1-3/4 C. veggie broth (1:1 for Instant Pot; adjust liquid to package directions if stovetop method)
🐺1 packet taco seasoning
🐺1 TB avocado or olive oil
🐺1 medium yellow squash, small chunks
🐺1 C. cherry tomatoes, halved
🐺5-6 green onion stalks, 1-in pieces
🐺1/4 tsp each, sea salt + cracked pepper
🐺1 can (15 oz) beans; black, cannellini, northern, pinto, etc; drained
🐺3-4 C. fresh greens, such as spinach, kale, etc.
🐺1 C. shredded cheddar, 2%
🐺4-8 eggs (depending on how many you want per bowl)
🐺3/4 C. plain Greek yogurt
🐺2-3 TB avocado or olive oil
🐺1 lime, juiced
🐺1-1/2 C. fresh cilantro (include stalks)
🐺1/4 tsp. cumin
🐺1/2 tsp. onion powder
🐺1/2 tsp each, sea salt + cracked pepper
🐺1/2 tsp. dried dill
🐺1/2-1 tsp honey or stevia
Use an Instant Pot or stovetop method for cooked rice. Combine broth, taco seasoning, and rice. Cook 8 mins on high for a pressure cooker. Adjust time to package directions if using the stovetop method.
Heat 1 TB oil in a skillet over med-high heat. Add squash, tomatoes, and green onions. Sprinkle with salt/pepper. Cook 2-3 mins until softened. Turn heat off, cover + set aside.
Cook Also: Instant Pot Stuffed Pepper Soup Recipe
Using a blender, combine yogurt, oil, lime juice, cilantro, cumin, onion, salt/pepper, dill, & sweetener. Pulse until smooth and cilantro are minced throughout. Adjust sauce as needed by adding oil, sweetener, salt, etc.
Use a skillet or griddle pan lightly sprayed with cooking oil for eggs. Heat med-high and cook to desired consistency. Somewhere between sunny-side-up and over-easy is preferable.
Layer the bowl/plate with rice first, then veggies, beans, greens, and finish with egg(s) + sauce last. Enjoy.