It's Meatless Monday again! That means vegan and vegetarian meals packed with tons of protein and fiber. Try out this green rice with smoky sweet potatoes and black beans recipe. It's packed with super foods like black beans to keep you full so you won't even miss the meat!

Ingredients

Green Rice:
2 tablespoons olive oil
1/2 cups long grain brown rice
3 cups vegetable stock
1/2 cups baby spinach
1/4 cup parsley
1/4 cup cilantro
1/2 jalapeño, seeded and chopped
1 medium shallot, diced
1/2 small onion, diced
3 cloves garlic, peeled and roughly chopped
Pinch each of salt and pepper

Sweet Potatoes:
3 medium sweet potatoes, washed and diced
3 tablespoons olive oil
1 teaspoon smoked paprika
1 cup frozen corn
Pinch each of salt and pepper

Black Beans:
2 14 oz. cans black beans, do not rinse
1 teaspoon chili powder
2 teaspoons cumin
Juice of 1 lime
Salt and pepper to taste

Toppings (Optional):
Greek yogurt (not vegan)
Cilantro
Scallions
Sliced Avocados

Directions

1. Preheat the oven to 400 degrees.
2. Green Rice: Puree spinach, cilantro, parsley, garlic, jalapeño, 1/2 cup vegetable stock, and a pinch of salt in food processor.
3. Heat oil in large Dutch oven and once hot, add diced shallots and onion. Sautee until translucent. Once translucent, add brown rice and toast for a minute, stirring constantly. Once most of the rice is toasted, add the spinach mixture to the pot and toss to coat the rice. Add the rest of the vegetable broth (2 1/2 cups) to the rice and bring to a boil. Then reduce the heat to a simmer and cover the pot. Cook the rice on simmer until tender, about 45 minutes.
4. While the rice cooks, toss the sweet potatoes with the olive oil, salt and pepper on a baking sheet covered in parchment paper. Arrange the sweet potatoes in a single layer and bake for 30 minutes, or until caramelized and golden. Toss the sweet potatoes halfway through.
5. While the sweet potatoes and the rice cooks, combine the beans with the chili powder and cumin in a pot. Season with salt and pepper to taste. Simmer on low heat until ready to serve.
6. Once the rice is done, remove the pot from the heat and uncover. Fluff with a fork.
7. Remove the sweet potatoes and add the corn. Toss together and bake for 5 more minutes, or until corn is defrosted.
8. Remove the beans from the heat and stir in the lime juice.
9. Assemble your bowls with green rice on the bottom, then add your sweet potatoes and your beans, using a slotted spoon.
10. Garnish with cilantro, Greek yogurt, scallions or sliced avocados.