Brown rice-veggie bowls with ginger-lime dressing

6
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
We love the bright Asian-inspired flavors and mix of textures in these colorful bowls.

Ingredients

fresh lime juice

2 Tbsp

cilantro

2 Tbsp, leaves (plus extra for garnish)

dark sesame oil

4 tsp

water

1 Tbsp

honey

2 tsp

ginger root

2 tsp, grated, peeled

table salt

¼ tsp

long grain cooked brown rice

1½ cup(s), at room temperature

canned black beans

15 oz, rinsed and drained

avocado

½ medium, pitted, peeled, diced

uncooked red onion(s)

1 small, finely chopped

uncooked carrot(s)

1 medium, cut into matchstick strips

uncooked bell pepper(s)

1 item(s), medium, red variety, chopped

grape tomatoes

1 cup(s), quartered

mango(es)

1 cup(s), peeled, pitted, and diced

Instructions

  1. Puree lime juice, 2 tablespoons cilantro leaves, sesame oil, water, honey, ginger, and salt in blender or mini–food processor.
  2. Combine rice, beans, avocado, onion, carrot, bell pepper, tomatoes, and mango in large bowl and toss to combine. Add lime juice mixture and toss to coat.
  3. Divide evenly among 4 bowls and sprinkle with cilantro.
  4. Serving size: 1 bowl

Notes

Use a packet of precooked brown rice or brown rice from a Chinese take-out restaurant for this recipe.

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