| 12 | 20 | 645 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 5 min | 2 |
| 2 large | Carrots (peeled, shredded) |
| 1 cup | Black beans, canned (shelled) |
| 2 tbsp | Extra virgin olive oil (for dressing) |
| 4 stalk(s) | Green onion (thinly sliced) |
| 2 cup | White rice, medium-grain, cooked |
| 2 tbsp | Peanut butter, smooth (for dressing) |
| 1 medium pepper(s) | Red bell pepper (thinly sliced) |
| 1 tbsp | Sesame seeds, black (for dressing) |
| 4 tsp | Soy sauce, low sodium (for dressing) |
| 1/4 whole lemon(s) | Lemon juice |
| 1/2 tsp minced | Ginger root |
| 1/2 clove(s) | Garlic |
In a large pot of boiling water, cook rice according to package instructions. Rinse under cold water and drain.
Meanwhile, make Peanut Dressing: In a small bowl, whisk together peanut butter, lemon juice, soy sauce, ginger and garlic. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds.
Layer remaining ingredients, ending with rice.
Divide Peanut Dressing equally among 2 pint-sized mason jars. Top with lids and refrigerate up to 5 days.
To serve, pour onto plate or bowl, stir and enjoy.
| Grain | 2.1 |
| Meat Alternative | 1.3 |
| Vegetables | 3.3 |
