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Spiced Up Mac & Cheese With Veggies
 
This recipe is brought to us by @drlaurenpowell!
Ingredients
  • 1 box Banza Shells & Classic Cheddar Macaroni and Cheese
  • ¼ cup almond milk
  • 1 generous tablespoon vegan butter
  • ¼ cup chopped white onion
  • 1 cup grape tomatoes
  • 1 cup broccoli florets, seasoned with ¼ tsp black pepper
  • ¼ tsp rosemary garlic seasoning
  • 1 tbsp olive oil
  • ¼ tsp cayenne pepper (optional)
Instructions
  1. Prepare Banza pasta according to package directions. In making the macaroni and cheese sauce, use almond milk instead of low-fat milk and a generous tablespoon of vegan butter. Sauté the chopped onion, grape tomatoes, and broccoli with black pepper and rosemary garlic seasoning in olive oil. Once cooked, add the sautéed vegetables to the cooked mac and cheese. Sprinkle cayenne pepper on top for some extra spice.
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Banza by Morgan Manchester - 3w ago


Vegetable Pasta Salad
 
This recipe is brought to us by B & T of @theplantpowercouple!
Ingredients
  • 1 box Banza Rotini
  • 1 cup Robust Italian dressing
  • 1 cup quartered grape tomatoes
  • 1 cup small broccoli florets
  • ⅓ cup red bell pepper, diced
  • ⅓ cup kalamata olives, roughly chopped
  • 1 cup fresh spinach, shredded + stems removed
Instructions
  1. Cook the pasta according to the box directions and strain when done. Immediately, spray with cold water to stop the cooking process. Swirl the pasta around as you spray it to ensure you’re getting it all with cold water. Set aside to cool and drain well while you gather and chop the rest of your ingredients.Once the pasta has drained, transfer to a large serving bowl and add ½ cup of the Italian dressing. Stir with a rubber spatula to incorporate. Add the chopped veggies and remaining ½ cup of the Italian dressing to the pasta. Finally, add the salt and pepper and use a rubber spatula to fold the ingredients inward until well-combined.
  2. Cover with a lid or plastic wrap and let set in the refrigerator for at least an hour or overnight before serving.
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Banza by Morgan Manchester - 5M ago

Sweet Potato Avocado Banza Chickpea Rice Bowl - YouTube

Mexican-Inspired Vegetable Rice Bowl
Serves: 4
 
This slightly Mexican-inspired bowl is completely vegetarian and packed with protein thanks for the Banza chickpea rice. Make sure to finish your bowl with a squeeze of fresh lime juice to balance out the sweetness of the feta and potatoes.
Ingredients
  • 1 bag Banza chickpea rice
  • 1½ pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 4 tablespoons olive oil, divided, plus more for serving
  • Salt & pepper
  • 4 ounces feta cheese, drained
  • ¼ cup pumpkin seeds
  • ½ cup coarsely-chopped fresh cilantro leaves
  • Finely grated zest of 2 medium limes
  • Juice of 2 medium limes, plus more wedges for serving
  • 1 medium avocado, pitted and quartered
Instructions
  1. Arrange 2 racks to divide the oven into thirds and heat to 425°F. Place the sweet potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, then season with ½ teaspoon of the salt and several grinds of black pepper. Toss to combine, then arrange into an even layer. Roast on the lower rack until beginning to brown, about 20 minutes.
  2. Flip the sweet potatoes and push them to one side. Add the pumpkin seeds to the now-empty portion of the baking sheet and crumble the feta into large pieces over the sweet potatoes. Roast until the pumpkin seeds are toasted, the sweet potatoes are golden-brown, and the feta is warmed through, 7 to 10 minutes more.
  3. Meanwhile, cook Banza rice and strain. Add back to pot and add cilantro, lime zest, lime juice, remaining 1 tablespoon oil, salt and several grinds of black pepper. Toss until evenly coated; set aside.
  4. For each serving: Transfer ¼ of the rice and ¼ of the sweet potato and feta mixture. Sprinkle with ¼ of the pepitas and top with a piece of the avocado (peel the avocado if eating immediately). Drizzle with more olive oil and season with salt and pepper as needed. Serve with a lime wedge.
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Banza by Morgan Manchester - 5M ago

Greek Banza Chickpea Rice Bowl - YouTube

Mediterranean Rice Bowl
Serves: 4
 
This simple rice bowl is made using fresh ingredients and takes cues from the mediterranean diet. Make it for 4 people or save each serving as lunch for the week!
Ingredients
Yogurt Dill Dressing
  • ½ cup non-fat plain greek yogurt
  • 3 tbsp olive oil
  • 1 tbsp fresh dill
  • 1 tablespoon lemon juice
  • 1 tsp minced garlic
For the bowls:
  • 4 chicken thighs
  • ½ medium red onion, thinly sliced (about ½ cup)
  • ¼ cup plus 1 tablespoon freshly squeezed lemon juice (from 2 medium lemons), divided
  • 2 teaspoons dried oregano
  • Salt & pepper
  • 2 Persian cucumbers or ½ English cucumber, sliced into thin rounds
  • 1 cup grape or cherry tomatoes, halved or quartered if large
  • ½ cup pitted Kalamata olives
  • 1 bag Banza chickpea rice
Instructions
  1. Mix all dressing ingredients together and set aside.
  2. Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with aluminum foil; set aside.
  3. Place the onion and 1 tablespoon of apple cider vinegar in a shallow bowl. Cover and let sit.
  4. Place the oregano, salt, pepper, and the remaining ¼ cup of lemon juice in a large bowl and stir to combine. Add the chicken and toss to coat. Place the chicken on the prepared baking sheet. Roast until the chicken is cooked through and juices run clear,, 18 to 20 minutes. Meanwhile, cook the Banza rice according to package instructions.
  5. To assemble, divide the rice between 4 bowls. Top each bowl with a chicken thigh. Divide the red onion, cucumbers, tomatoes, and olives between the bowls. Drizzle with the yogurt dill dressing and serve.
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Banza by Morgan Manchester - 5M ago

Sweet Potato Avocado Banza Chickpea Rice Bowl - YouTube

Mexican-Inspired Vegetable Rice Bowl
Serves: 4
 
This slightly Mexican-inspired bowl is completely vegetarian and packed with protein thanks for the Banza chickpea rice. Make sure to finish your bowl with a squeeze of fresh lime juice to balance out the sweetness of the feta and potatoes.
Ingredients
  • 1 bag Banza chickpea rice
  • 1½ pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 4 tablespoons olive oil, divided, plus more for serving
  • Salt & pepper
  • 4 ounces feta cheese, drained
  • ¼ cup pumpkin seeds
  • ½ cup coarsely-chopped fresh cilantro leaves
  • Finely grated zest of 2 medium limes
  • Juice of 2 medium limes, plus more wedges for serving
  • 1 medium avocado, pitted and quartered
Instructions
  1. Arrange 2 racks to divide the oven into thirds and heat to 425°F. Place the sweet potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, then season with ½ teaspoon of the salt and several grinds of black pepper. Toss to combine, then arrange into an even layer. Roast on the lower rack until beginning to brown, about 20 minutes.
  2. Flip the sweet potatoes and push them to one side. Add the pumpkin seeds to the now-empty portion of the baking sheet and crumble the feta into large pieces over the sweet potatoes. Roast until the pumpkin seeds are toasted, the sweet potatoes are golden-brown, and the feta is warmed through, 7 to 10 minutes more.
  3. Meanwhile, cook Banza rice and strain. Add back to pot and add cilantro, lime zest, lime juice, remaining 1 tablespoon oil, salt and several grinds of black pepper. Toss until evenly coated; set aside.
  4. For each serving: Transfer ¼ of the rice and ¼ of the sweet potato and feta mixture. Sprinkle with ¼ of the pepitas and top with a piece of the avocado (peel the avocado if eating immediately). Drizzle with more olive oil and season with salt and pepper as needed. Serve with a lime wedge.
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Banza by Morgan Manchester - 5M ago

Vegan Poke Bowl with Banza Chickpea Rice - YouTube

Vegan Poke Bowl
 
This simple vegan poke bowl still packs tons of plant-based protein thanks to the Banza chickpea rice!
Ingredients
  • 3 medium red beets
  • 4 Tbsp. freshly squeezed lime juice
  • 4 Tbsp. olive oil
  • 1 tbsp finely grated ginger
  • pinch fine sea salt
  • 1 cup / 250g edamame beans, thawed
  • 1 avocado, thinly sliced
  • 2 medium carrots, shaved into long strands
  • 3 Tbsp. nori flakes
  • Banza Chickpea Rice
Instructions
  1. Preheat oven to 400°F. Wrap beets in aluminum foil and place on a baking sheet in the oven. Roast until tender, about 45 minutes. Peel back foil from each beet and let cool slightly.
  2. While the beets are roasting, make the Banza rice. Drain and rinse well.
  3. In a medium bowl, whisk together the lime juice, olive oil, ginger and salt. Slip the skins off the cooled beets. Cut the beets into cubes and toss in the half of the dressing. Let sit for at least 10 minutes.
  4. Meanwhile, shave the carrots into thin, long strips.
  5. To assemble, divide the rice among the bowls. Add the marinated beets, edamame, carrots and pour lemon ginger dressing over top. Sprinkle with nori flakes.
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Banza by Morgan Manchester - 5M ago

Banza Chickpea Rice & Salmon Bowl - YouTube

Sweet Chili Salmon & Broccoli Rice Bowl
Cook time:  30 mins
Total time:  30 mins
Serves: 2
 
This salmon broccoli Banza chickpea rice bowl couldn't be easier to make! After you've whisked together the sauce, make sure to reserve half of it to drizzle over your bowl at the end. If the salmon cooks more quickly than the broccoli (you'll know the salmon is done when its is no longer translucent and starts to flake when you press it lightly), simply remove it from the sheet pan onto a plate and return the broccoli to the oven to crisp up for an additional 10 minutes.
Ingredients
  • 2 10-Oz Skin-On Salmon Fillets
  • 1 bag Banza tricolor rice
  • 1 lb Broccoli, cut into florets
  • ¼ cup Sweet Chili Sauce
  • 2 Tbsps Ponzu Sauce
  • 2 Tbsps Soy Sauce or Tamari
  • 1 Tbsp Rice Vinegar
Instructions
  1. Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, cook Banza rice according to package instructions.
  2. In a bowl, combine the sweet chili sauce, soy sauce and rice vinegar.
  3. While the rice cooks, line a sheet pan with foil. Place the broccoli florets on the half the sheet pan, reserving the other half for the salmon. Drizzle with olive oil and season with salt and pepper; toss to coat.
  4. Season salmon with olive oil, salt, and pepper on both sides. Transfer to the sheet pan, skin side down. Evenly top with half the glaze.
  5. Roast 15 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven. Plate on top of rice and drizzle glaze over top.
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Banza by Morgan Manchester - 5M ago

Vegan Veggie Bowl
 
Finally, you can have nutritious rice with cauliflower ON TOP of the bowl! Not that cauliflower rice was ever really rice in the first place, right? Add avocado to this bowl if you feel so inclined but it certainly isn't necessary. If you aren't vegan, add some shredded parm to the cauliflower 10 minutes before its done cooking and return it to the oven for a crispy, savory and salty treat!
Ingredients
  • 1 bag Banza chickpea rice
  • 1 cup torn Kale, massaged
  • ½ cup roasted butternut squash
  • ½ cup roasted cauliflower, cut into thin florets
  • ¼ cup sunflower seeds
  • Juice of ½ lemon, the other half cut into quarters to serve
  • 2 tbsp Olive oil
  • Salt & pepper
Instructions
  1. Cook Banza rice according to package instructions. Strain, rinse and set aside in a large bowl to cool.
  2. Toss sweet potato and cauliflower with olive oil, salt and pepper. Roast sweet potato & cauliflower on separate sheets pans for 30 mins at 425˚F. If one is done before the other, simple remove it from the oven and let it cool while the other continues to cook.
  3. To serve, add Banza rice in one quadrant on a low sided rice/pasta bowl, kale in the next quadrant, sweet potato in the next and then cauliflower. Top with sunflower seeds, lemon juice, olive oil, and salt to taste. Top with reserved quarter of lemon.
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Banza by Morgan Manchester - 5M ago

Havest Bowl with Banza Chickpea Rice
Serves: 2
 
A take on our favorite Sweetgreen bowl, this recipe packs tons of protein thanks to the Banza chickpea rice and hits all the elements of creamy, sweet, and crunchy that you love in the Sweetgreen version. Make it vegan by omitting the goat cheese and substituting ripe avocado.
Ingredients
  • 1 bag Banza chickpea rice
  • ½ cup balsamic vinaigrette
  • ½ cup sweet potatoes
  • ¼ cup crumbled goat cheese
  • ½ cup mushrooms (shiitake, cremini or a mix)
  • 1 handful of basil
  • 1 tbsp toasted almonds
Instructions
  1. Cook Banza rice according to package instructions. Strain, rinse and set aside in a large bowl to cool.
  2. Cut sweet potatoes into ⅛” thick slivers. Toss with olive oil, salt and pepper and roast at 425˚F for 30 mins.
  3. In a small nonstick pan, sauté mushrooms in 2 tbsps olive oil until golden brown and crispy. Remove from heat and add salt and pepper to taste.
  4. Combine Banza rice in a low rimmed bowl. Add sweet potatoes and mushrooms. Pour balsamic vinaigrette over top, add toasted almonds, and fresh basil to top.
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Chickpea Rice Bowl with Carrot-Ginger Dressing
 
Bright and colorful, this recipe sure packs in the veggies and it certainly doesn't skimp on the protein! Just make sure to use Banza chickpea rice as the base and you'll be on your way to over 26G of protein per serving as long as you use the veggies and peas called for in the recipe.
Ingredients
  • 1 box Banza tricolor rice
  • 1 ½ cups frozen shelled edamame
  • 1 ½ cups trimmed and roughly chopped snap peas
  • 4 cups chopped red cabbage
  • 1 sliced avocado
  • 1 small cucumber, very thinly sliced
  • Black Sesame Seeds
  • Lime wedges
Carrot-Ginger Dressing
  • ¼ cup extra-virgin olive oil
  • ¼ cup rice vinegar
  • 2 large carrots, peeled and roughly chopped (about ⅔ cup)
  • 2 tablespoons peeled and roughly chopped fresh ginger
  • 2 tablespoons lime juice
  • 1 tablespoon plus 1 teaspoon honey
  • 1 ½ teaspoons toasted sesame oil
Instructions
  1. Cook Banza rice according to package instructions. Strain, rinse and set aside in a large bowl.
  2. Meanwhile, make the dressing by combining all ingredients in a blender, and processing until completely smooth.
  3. Bring a small pot of water to a boil. Add frozen edamame and cook for 3 minutes, then add snap peas and cook for an additional 2 minutes. When edamame and snap peas are fork tender and bright green, drain well.
  4. Divide the rice, edamame, and snap peas among 4 bowls. Add chopped cabbage, cucumber slices and avocado. Drizzle lightly with carrot ginger dressing and place a lime wedge in each bowl. Finish with a generous sprinkle of sesame seeds.
3.5.3251
 

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