Servings: 2

10 ¼ oz Sweet potatoes 10 ¼ oz Sweet potatoes
1 tbsp Peruvian-style spices 1 tbsp Peruvian-style spices
4 oz Creamy vegan chimichurri 4 oz Creamy vegan chimichurri
sauce sauce
½ cup Jasmine rice ½ cup Jasmine rice
5 ½ oz Cabbage 5 ½ oz Cabbage
3 ½ oz Red bell pepper 3 ½ oz Red bell pepper
2 ¾ oz Corn 2 ¾ oz Corn
1 whole Roma tomato 1 whole Roma tomato
1 whole Red onion 1 whole Red onion
1 whole Lime 1 whole Lime
½ oz Pepitas ½ oz Pepitas
¼ oz Cilantro ¼ oz Cilantro

Preheat oven to 425 degrees.
Zest whole lime with a microplane (or on small holes of a box grater) over a small pot.
Add jasmine rice, 1 cup water, and about ¼ teaspoon salt to pot with lime zest. Stir to
combine. Bring to a boil, then reduce heat to medium-low. Cover pot with lid. Simmer
16 to 18 minutes, or until rice is tender and water is absorbed.
Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.
Quarter lime. Squeeze juice from 1 to 2 lime wedges over a medium bowl.
Medium dice Roma tomato into pieces, about ½ inch each.
Cut ends off red onion and discard peel. Halve lengthwise. Lay flat and cut lengthwise
into strips, about ½ inch thick.
Add sweet potatoes, corn, tomato, and onion to bowl with lime juice. Drizzle
with about 1 ½ tablespoons cooking oil. Season with Peruvian-style spices, about
½ teaspoon salt, and a pinch of pepper. Stir to combine.
Spread veggies out in a single layer on a lightly oiled, foil-lined baking sheet. Roast
20 to 22 minutes, or until fork tender, stirring halfway through.
Roughly chop cabbage* if necessary.
Cut red bell pepper* lengthwise into strips, about ¼ inch thick. Halve strips widthwise.
De-stem cilantro; roughly chop leaves.
Place pepitas in a dry small sauté pan over medium heat. Toast 3 to 4 minutes, or until
fragrant, shaking pan frequently.
Transfer pepitas to a cutting board. Roughly chop cooled pepitas.
Place cabbage and bell pepper in bowl used for veggies. Add about 2 tablespoons of
the creamy vegan chimichurri sauce. Salt and pepper to taste. Toss to combine
Divide zesty rice between bowls. Top with slaw and roasted veggies. Drizzle with
remaining creamy vegan chimichurri sauce. Garnish with toasted pepitas and
cilantro. Serve with remaining lime wedges. Enjoy