Ingredients
Black or dark red kidney beans (15.5 oz can)
Light red kidney beans (15.5 oz can)
Large sweet potato (cooked and mashed—about 2 ½ cups)
Large roasted red pepper (skin removed and diced) or roasted pepper in jar
½ small red onion, chopped
2 cloves garlic, minced
1 large carrot, diced
2½ teaspoons ground cumin
1 teaspoon sea salt, divided
1 teaspoon pepper
¼ teaspoon ground red pepper
1/8 teaspoon nutmeg
2/3 cup corn (kernels cut from two ears freshly cooked corn or frozen corn)
2 cups brown rice or Nature’s Choice Heritage Grain Blend
1 ½ cups bulgur (cooked) or any other grain
½ cup minced parsley
½ cup rolled oats
2 tablespoons tomato paste
1 tablespoon flaxseed, plus
1½ tablespoon water (mixed)
Directions