One-Pot Chile Verde | Plant-Based Recipes

Ingredients

• 5 tomatillo, husked and quartered
• 1 yellow onion, peeled and diced
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 3 garlic cloves, peeled and minced
• 1/2 cup white basmati rice
• 6 tbsp mojo verde sauce
• 2 tsp vegetable broth concentrate
• 13.4 oz cannellini beans, drained and rinsed
• 2 oz teen spinach
• 2.5 oz cashew milk yogurt
• 1 lime, zested, half juiced and half cut into wedges (divided)
• 2 radish, trimmed and chopped
• 0.25 oz cilantro, leaves and tender stems chopped
• 2 scallions, trimmed and thinly sliced
• 2 tbsp + 1 tsp olive oil (from your kitchen)
• Salt (from your kitchen)
• Pepper (from your kitchen)